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Decellularization of Wharton's Jelly Increases Its Bioactiv..:

Dubus, Marie ; Scomazzon, Loïc ; Chevrier, Julie...
info:eu-repo/semantics/altIdentifier/doi/10.3389/fbioe.2022.828424. , 2022

Link: https://hal.univ-reims.fr/hal-03763959

RT Journal
T1 <Title>Decellularization of Wharton's Jelly Increases Its Bioactivity and Antibacterial Properties</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftinstitutnrap:oai:HAL:hal-03763959v1&Exemplar=1&LAN=DE
				
A1 Dubus, Marie
A1 Scomazzon, Loïc
A1 Chevrier, Julie
A1 Montanede, Alexandre
A1 Baldit, Adrien
A1 Terryn, Christine
A1 Quilès, Fabienne
A1 Thomachot-Schneider, C
A1 Gangloff, Sophie
A1 Bouland, N
A1 Gindraux, F
A1 Rammal, Hassan
A1 Mauprivez, Cédric
A1 Kerdjoudj, Halima
PB HAL CCSD; Frontiers
YR 2022
K1 Wharton's jelly
K1 decellularization
K1 biocompatibility
K1 bioactivity
K1 antibacterial
K1 in vivo
K1 [SDV.IB.BIO]Life Sciences [q-bio]/Bioengineering/Biomaterials
K1 [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology
K1 [SDV.BC.BC]Life Sciences [q-bio]/Cellular Biology/Subcellular Processes [q-bio.SC]
JF info:eu-repo/semantics/altIdentifier/doi/10.3389/fbioe.2022.828424
LK http://dx.doi.org/https://hal.univ-reims.fr/hal-03763959
DO https://hal.univ-reims.fr/hal-03763959
SF ELIB - SuUB Bremen

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