Effect of Squid Cartilage Chitosan Molecular Structure on the Properties of Its Monofilament as an Absorbable Surgical Suture.

Tan, Yongxin; Rajoka, Muhammad Shahid Riaz; Ke, Zekai; Mehwish, Hafiza Mahreen; Deng, Wenjing; Li, Jiaying; Qin, Wenqian; Zhao, Liqing; Wu, Yiguang.

Afiliação

Tan Y; Department of Food Science and Engineering, College of Chemistry and Chemical Engineering, Shenzhen University, Shenzhen 518060, China.
Rajoka MSR; Department of Food Science and Engineering, College of Chemistry and Chemical Engineering, Shenzhen University, Shenzhen 518060, China.
Ke Z; Department of Pharmacy, Health Science Center, Shenzhen University, Shenzhen 518060, China.
Mehwish HM; Food and Feed Immunology Group, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.
Deng W; Department of Orthopaedics, Shenzhen University General Hospital, Shenzhen University Clinical Medical Academy, Shenzhen 518060, China.
Li J; Department of Pharmacy, Health Science Center, Shenzhen University, Shenzhen 518060, China.
Qin W; Food and Feed Immunology Group, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan.
Zhao L; Department of Food Science and Engineering, College of Chemistry and Chemical Engineering, Shenzhen University, Shenzhen 518060, China.
Wu Y; Department of Food Science and Engineering, College of Chemistry and Chemical Engineering, Shenzhen University, Shenzhen 518060, China.