The effect of processing parameters and solid concentration on the microstructure and pore architecture of gelatin-chitosan scaffolds produced by freeze-drying (2016)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1590/1980-5373-MR-2015-0793
- Subjects: ENGENHARIA TECIDUAL; PROLIFERAÇÃO CELULAR; GELATINA; QUITOSANA; LIOFILIZAÇÃO
- Language: Inglês
- Imprenta:
- Publisher place: São Carlos
- Date published: 2016
- Source:
- Título do periódico: Materials Research
- ISSN: 1516-1439
- Volume/Número/Paginação/Ano: v. 19, n. 4, p. 839-845, jul./ago. 2016
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
ANGULO, Daniel Enrique López e SOBRAL, Paulo José do Amaral. The effect of processing parameters and solid concentration on the microstructure and pore architecture of gelatin-chitosan scaffolds produced by freeze-drying. Materials Research, v. 19, n. 4, p. 839-845, 2016Tradução . . Disponível em: https://doi.org/10.1590/1980-5373-MR-2015-0793. Acesso em: 17 abr. 2024. -
APA
Angulo, D. E. L., & Sobral, P. J. do A. (2016). The effect of processing parameters and solid concentration on the microstructure and pore architecture of gelatin-chitosan scaffolds produced by freeze-drying. Materials Research, 19( 4), 839-845. doi:10.1590/1980-5373-MR-2015-0793 -
NLM
Angulo DEL, Sobral PJ do A. The effect of processing parameters and solid concentration on the microstructure and pore architecture of gelatin-chitosan scaffolds produced by freeze-drying [Internet]. Materials Research. 2016 ; 19( 4): 839-845.[citado 2024 abr. 17 ] Available from: https://doi.org/10.1590/1980-5373-MR-2015-0793 -
Vancouver
Angulo DEL, Sobral PJ do A. The effect of processing parameters and solid concentration on the microstructure and pore architecture of gelatin-chitosan scaffolds produced by freeze-drying [Internet]. Materials Research. 2016 ; 19( 4): 839-845.[citado 2024 abr. 17 ] Available from: https://doi.org/10.1590/1980-5373-MR-2015-0793 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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Informações sobre o DOI: 10.1590/1980-5373-MR-2015-0793 (Fonte: oaDOI API)
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