Search alternatives:
significant level » significance level (Expand Search)
point decrease » point increase (Expand Search)
non decrease » nn decrease (Expand Search), note decreased (Expand Search), fold decrease (Expand Search)
significant level » significance level (Expand Search)
point decrease » point increase (Expand Search)
non decrease » nn decrease (Expand Search), note decreased (Expand Search), fold decrease (Expand Search)
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Modeling the relationship between cancer level in hemolymph and MarBTN in tank eDNA.
Published 2025Subjects: -
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Demographic of the study participants, urinary arsenic species and Th17 cells.
Published 2022Subjects: -
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Demographic of the study participants, urinary arsenic species and IL-17A cytokine.
Published 2022Subjects: -
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Layout of plane measurement points at three different heights and the vicinity of the source area.
Published 2024Subjects: -
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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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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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