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Autor:
Mattos Dos Santos PC; a Department of Chemical Engineering and Food Engineering , Federal University of Santa Catarina , Florianópolis , Brazil., Feuser PE; a Department of Chemical Engineering and Food Engineering , Federal University of Santa Catarina , Florianópolis , Brazil., Cardoso PB; a Department of Chemical Engineering and Food Engineering , Federal University of Santa Catarina , Florianópolis , Brazil., Steiner BT; b Postgraduate Program in Health Science , University of Southern Santa Catarina , Florianópolis , Brazil., Córneo EDS; b Postgraduate Program in Health Science , University of Southern Santa Catarina , Florianópolis , Brazil., Scussel R; b Postgraduate Program in Health Science , University of Southern Santa Catarina , Florianópolis , Brazil., Viegas ADC; c Institute of Physics , Federal University of Rio Grande do Sul , Porto Alegre , RS , Brazil., Machado-de-Ávila RA; b Postgraduate Program in Health Science , University of Southern Santa Catarina , Florianópolis , Brazil., Sayer C; a Department of Chemical Engineering and Food Engineering , Federal University of Santa Catarina , Florianópolis , Brazil., Hermes de Araújo PH; a Department of Chemical Engineering and Food Engineering , Federal University of Santa Catarina , Florianópolis , Brazil.
Publikováno v:
Journal of biomaterials science. Polymer edition [J Biomater Sci Polym Ed] 2018 Nov; Vol. 29 (16), pp. 1935-1948. Date of Electronic Publication: 2019 Jan 22.