بدائل البحث:
significant decrease » significant increase (توسيع البحث), significantly increased (توسيع البحث)
greater decrease » greatest decrease (توسيع البحث), greater increase (توسيع البحث), greater disease (توسيع البحث)
nn decrease » _ decrease (توسيع البحث), a decrease (توسيع البحث), mean decrease (توسيع البحث)
significant decrease » significant increase (توسيع البحث), significantly increased (توسيع البحث)
greater decrease » greatest decrease (توسيع البحث), greater increase (توسيع البحث), greater disease (توسيع البحث)
nn decrease » _ decrease (توسيع البحث), a decrease (توسيع البحث), mean decrease (توسيع البحث)
-
841
-
842
-
843
-
844
-
845
-
846
-
847
-
848
-
849
-
850
-
851
-
852
-
853
-
854
-
855
Pre-RT and post RT D-dimer levels in associated with prognostic significance.
منشور في 2025الموضوعات: -
856
Increased or reduced ATGL-1 activity does not significantly change <i>N. parisii</i> growth.
منشور في 2025الموضوعات: -
857
-
858
Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
منشور في 2024"…<p>Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"
-
859
Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.
منشور في 2024"…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"
-
860