Llwytho...
The relative contributions of non-enzymatic glycation and cortical porosity on the fracture toughness of aging bone
The risk of fracture increases with age due to the decline of bone mass and bone quality. One of the age-related changes in bone quality occurs through the formation and accumulation of advanced glycation end-products (AGEs) due to non-enzymatic glycation (NEG). However as a number of other changes...
Wedi'i Gadw mewn:
| Prif Awduron: | , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
2010
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3019296/ https://ncbi.nlm.nih.gov/pubmed/21056419 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jbiomech.2010.10.016 |
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