ANTI-INFLAMMATORY ACTIVITIES AND MECHANISMS OF NATURAL PRODUCTS BASED ON A THREE-DIMENSIONAL (3D) CELL MODEL CULTURED IN 3D PRINTED SCAFFOLDS

• المؤلف الرئيسي: WANG XIANG
• مؤلفون آخرون: FOOD SCIENCE & TECHNOLOGY
• التنسيق: Theses and Dissertations
• اللغة: English
• منشور في: 2022
• الموضوعات: anti-inflammation, 3D cell culturing, flavones, structure-activity relationship, murine macrophage, 3D printed scaffolds
• الوصول للمادة أونلاين: https://scholarbank.nus.edu.sg/handle/10635/234640
• المؤسسة: National University of Singapore

Ph.D