Decellularization of Wharton’s Jelly Increases Its Bioactivity and Antibacterial Properties

by Baldit, A., Bouland, N., Chevrier, J., Dubus, M., Gangloff, S.C, Gindraux, F., Kerdjoudj, H., Mauprivez, C., Montanede, A., Quilès, F., Rammal, H., Scomazzon, L., Terryn, C., Thomachot-Schneider, C.
Published 2022