APA引文

Shin, T. H., Lee, S., Choi, K. R., Lee, D. Y., Kim, Y., Paik, M. J., . . . Lee, G. (2017). Quality and freshness of human bone marrow-derived mesenchymal stem cells decrease over time after trypsinization and storage in phosphate-buffered saline. Sci Rep.

Citação norma Chicago

Shin, Tae Hwan, et al. "Quality and Freshness of Human Bone Marrow-derived Mesenchymal Stem Cells Decrease Over Time After Trypsinization and Storage in Phosphate-buffered Saline." Sci Rep 2017.

MLA引文

Shin, Tae Hwan, et al. "Quality and Freshness of Human Bone Marrow-derived Mesenchymal Stem Cells Decrease Over Time After Trypsinization and Storage in Phosphate-buffered Saline." Sci Rep 2017.