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dc.date.accessioned 2021-11-15T14:55:51Z
dc.date.available 2021-11-15T14:55:51Z
dc.date.issued 2019
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/128167
dc.description.abstract Three-dimensional bioprinting is a new technology that should be integrated into several areas, including medical technology. However, before designing and applying it on a large scale, several biophysical parameters and particularly printability need to be established. In the present work, general characteristics of the extrusion method, bioinks, and scaffolds are reviewed. Printability analysis of 3D bioprinting is also included. en
dc.format.extent 43-45 es
dc.language en es
dc.subject 3D Bio-printing es
dc.subject Bio-inks es
dc.subject Printability es
dc.subject Hydrogels es
dc.title Bio-inks for 3D extrusion-based bio-printed scaffolds: printability assessment en
dc.type Articulo es
sedici.identifier.other doi:10.25061/2595-3931/ijamb/2019.v2i1.43 es
sedici.identifier.issn 2595-3931 es
sedici.creator.person Passamai, Verónica es
sedici.creator.person Katz, Sergio Fabián es
sedici.creator.person Álvarez, Vera es
sedici.creator.person Castro, Guillermo Raúl es
sedici.subject.materias Ciencias Médicas es
sedici.subject.materias Informática es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Fermentaciones Industriales es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle International Journal of Advances in Medical Biotechnology - IJAMB es
sedici.relation.journalVolumeAndIssue vol. 2, no. 1 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)