文献
J-GLOBAL ID:202102242616391467
整理番号:21A0377674
創傷治癒のための候補材料としての抗菌活性,高生体適合性および蛍光性能を有する炭素ドット放出ヒドロゲル【JST・京大機械翻訳】
Carbon dots-releasing hydrogels with antibacterial activity, high biocompatibility, and fluorescence performance as candidate materials for wound healing
著者 (9件):
Cui Fangchao
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu, Wuxi 214122, PR China)
,
Sun Jiadi
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu, Wuxi 214122, PR China)
,
Ji Jian
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu, Wuxi 214122, PR China)
,
Yang Xingxing
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu, Wuxi 214122, PR China)
,
Wei Kaimin
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu, Wuxi 214122, PR China)
,
Xu Hongwen
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu, Wuxi 214122, PR China)
,
Gu Qingyin
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu, Wuxi 214122, PR China)
,
Zhang Yinzhi
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu, Wuxi 214122, PR China)
,
Sun Xiulan
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Jiangsu, Wuxi 214122, PR China)
資料名:
Journal of Hazardous Materials
(Journal of Hazardous Materials)
巻:
406
ページ:
Null
発行年:
2021年
JST資料番号:
B0362A
ISSN:
0304-3894
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)