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Effect of “in vitro” induced glycation on thermostability of bone tissue

Effect of “in vitro” induced glycation on thermostability of bone tissue

Hanna Trębacz; Krzysztof Wójtowicz; Ewa Wlizło-Dyś; Wojciech Dyś

作者Hanna Trębacz; Krzysztof Wójtowicz; Ewa Wlizło-Dyś; Wojciech Dyś
卷第51卷
期第4期
文件大小372.39KB
发表时间2012
DOI10.1016/j.ijbiomac.2012.06.003

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