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Comparison of quality of red blood cells made from whole blood (after 8 and 24 hours holding time at 2–6 °C and 20–24 °C) in Iran
Guardat en:
| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Edizioni SIMTI - SIMTI Servizi Srl
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3926716/ https://ncbi.nlm.nih.gov/pubmed/24333073 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2450/2013.0060-13 |
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