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Autor:
RAYSSA C. SIMONI, GISLAINE F. LEMES, SANDRA FIALHO, ODINEI H. GONÇALVES, ANGELA M. GOZZO, VIVIANE CHIARADIA, CLAUDIA SAYER, MARIANNE A. SHIRAI, FERNANDA V. LEIMANN
Publikováno v:
Anais da Academia Brasileira de Ciências, Iss 0
ABSTRACT Enzymatically crossliked gelatin hydrogel was submitted to two different drying methods: air drying and freeze drying. The resulting polymeric tridimensional arrangement (compact or porous, respectively) led to different thermal and swelling
Externí odkaz:
https://doaj.org/article/3634a732ef08471796baf4e5bef0dbe1
