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In Vitro Degradation of Pure Magnesium―The Effects of Glucose and/or Amino Acid
The influences of glucose and amino acid (L-cysteine) on the degradation of pure magnesium have been investigated using SEM, XRD, Fourier transformed infrared (FTIR), X-ray photoelectron spectroscopy (XPS), polarization and electrochemical impedance spectroscopy and immersion tests. The results demo...
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| Publicado no: | Materials (Basel) |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5551768/ https://ncbi.nlm.nih.gov/pubmed/28773085 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ma10070725 |
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