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Development of a model of red blood thrombus formation by using hyper-coagulable skim milk
Development of a model of red blood thrombus formation by using hyper-coagulable skim milk
2019
Mitsuru Hirono
Ryosuke Yano
Tsutomu Tajikawa
Keywords:
Chemistry
Skimmed milk
Food science
Thrombus
Correction
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