Search alternatives:
improvement decrease » improvements increased (Expand Search), improvement success (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
improvement decrease » improvements increased (Expand Search), improvement success (Expand Search)
significant decrease » significant increase (Expand Search), significantly increased (Expand Search)
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1546
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.
Published 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.…”
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1547
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.
Published 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.…”
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Relationship curves fitted by Pei model: (a) standard curing; (b) 5 °C curing; (c) −3 °C.
Published 2024Subjects: -
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Relationship between <i>β</i><sub>1</sub> and <i>β</i><sub>2</sub> and compressive strength.
Published 2024Subjects: -
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1560