Decellularization of Wharton’s Jelly Increases Its Bioactivity and Antibacterial Properties
- DOI
- 10.3389/fbioe.2022.828424
- Published
- 2022-03-11
- Container
- Frontiers in Bioengineering and Biotechnology
- Publisher
- Frontiers Media SA
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3389/fbioe.2022.828424,
title = {Decellularization of Wharton’s Jelly Increases Its Bioactivity and Antibacterial Properties},
author = {M. Dubus and L. Scomazzon and J. Chevrier and A. Montanede and A. Baldit and C. Terryn and F. Quilès and C. Thomachot-Schneider and S. C. Gangloff and N. Bouland and F. Gindraux and H. Rammal and C. Mauprivez and H. Kerdjoudj},
year = {2022},
journal = {Frontiers in Bioengineering and Biotechnology},
doi = {10.3389/fbioe.2022.828424},
url = {https://doi.org/10.3389/fbioe.2022.828424}
}RIS
TY - JOUR TI - Decellularization of Wharton’s Jelly Increases Its Bioactivity and Antibacterial Properties AU - M. Dubus AU - L. Scomazzon AU - J. Chevrier AU - A. Montanede AU - A. Baldit AU - C. Terryn AU - F. Quilès AU - C. Thomachot-Schneider AU - S. C. Gangloff AU - N. Bouland AU - F. Gindraux AU - H. Rammal AU - C. Mauprivez AU - H. Kerdjoudj PY - 2022 JO - Frontiers in Bioengineering and Biotechnology DO - 10.3389/fbioe.2022.828424 UR - https://doi.org/10.3389/fbioe.2022.828424 ER -
APA
Dubus, M., Scomazzon, L., Chevrier, J., Montanede, A., Baldit, A., Terryn, C., Quilès, F., Thomachot-Schneider, C., Gangloff, S. C., Bouland, N., Gindraux, F., Rammal, H., Mauprivez, C., & Kerdjoudj, H. (2022). Decellularization of Wharton’s Jelly Increases Its Bioactivity and Antibacterial Properties. Frontiers in Bioengineering and Biotechnology. https://doi.org/10.3389/fbioe.2022.828424
Source records
- crossref · retrieved 2026-09-25T13:06:15.254Z