بدائل البحث:
significantly reduce » significantly reduced (توسيع البحث), significantly greater (توسيع البحث), significantly enhance (توسيع البحث)
significant decrease » significant increase (توسيع البحث), significantly increased (توسيع البحث)
reduce decrease » reduce disease (توسيع البحث), reduce depressive (توسيع البحث), induces decreased (توسيع البحث)
significantly reduce » significantly reduced (توسيع البحث), significantly greater (توسيع البحث), significantly enhance (توسيع البحث)
significant decrease » significant increase (توسيع البحث), significantly increased (توسيع البحث)
reduce decrease » reduce disease (توسيع البحث), reduce depressive (توسيع البحث), induces decreased (توسيع البحث)
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1741
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1743
Characteristics of patients with <i>ACE2ACE2</i> and <i>TMPRSS2</i> expression.
منشور في 2025الموضوعات: -
1744
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1745
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1747
A schematic mechanism of 1’,4’-<i>trans</i>-diol-ABA in response to salt stress in rice seedlings.
منشور في 2025الموضوعات: -
1748
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1749
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1750
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1759
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.…"
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1760
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.…"