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