Differences in food consumption of the Brazilian population by race/skin color in 2017-2018. [PDF]
Costa JC +5 more
europepmc +1 more source
El peligro más común asociado con el consumo de agua es la contaminación, ya sea directa o indirectamente, por cloacas u otros desechos, o por excremento humano o animal. Beber agua contaminada así o su uso en preparación de comidas puede devenir en caso de infección (Guidelines for Drinking-Water Quality, 1984).
Sierra, Claudine +1 more
openaire +2 more sources
Variedades de substratos na qualidade da produção de mudas de girassol irrigadas com água residuária
A formação de mudas de qualidade é bastante importante para a obtenção de culturas saudáveis, o girassol possui alta capacidade de adaptação climática como também potencial econômico.
Kalyne Sonale Arruda de Brito +3 more
doaj
Evaluation of the biological efficacy and susceptibility in Aedes aegypti to the pyrethroid insecticides deltamethrin and cyfluthrin during the Zika virus outbreak in Kuna Yala, Panama [PDF]
Cáceres L, Ayarza C, Bernal D.
europepmc +1 more source
The <i>Pleurothallis crateriformis</i> complex (Orchidaceae): undescribed diversity and pollination biology of a newly recognized species group from Ecuador and Peru. [PDF]
Jiménez MM +6 more
europepmc +1 more source
Genome Skimming Illuminates Hidden Species Diversity and Symbiodiniaceae Associations in East Pacific Pocillopora Corals. [PDF]
Connelly MT +12 more
europepmc +1 more source
Ultra-processed food consumption by children from a Pelotas Birth Cohort. [PDF]
Pereira AM +4 more
europepmc +1 more source
Asterinides sp. an endemic stygobitic seastar from an anchialine cave and its interactions among prokaryotic communities. [PDF]
Solís-Marín FA +5 more
europepmc +1 more source
Purchase of food from the new staple food basket in low-income Brazilian households. [PDF]
Silva MALD +4 more
europepmc +1 more source
Sisvan food intake markers: structure and measurement invariance in Brazil. [PDF]
Lourenço BH, Guedes BM, Santos TSS.
europepmc +1 more source

