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Morphological assessment of sucrose preservation for porcine heart valves.
Porcine aortic valves stored in various concentrations of sucrose (50-80%) for up to 52 weeks were examined both histologically and by electron microscopy. The valves were compared with porcine aortic valves stored in a nutrient and antibiotic medium for 12 weeks. Overall preservation was better in...
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| 發表在: | Thorax |
|---|---|
| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
BMJ Publishing Group
1982
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC459343/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/7135282/ https://ncbi.nlm.nih.govhttps://doi.org/10.1136/thx.37.6.466 |
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