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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Detalles Bibliográficos
Autores principales: Wang, Yu, Cui, Lan-Yue, Zeng, Rong-Chang, Li, Shuo-Qi, Zou, Yu-Hong, Han, En-Hou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5551768/
https://www.ncbi.nlm.nih.gov/pubmed/28773085
http://dx.doi.org/10.3390/ma10070725

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5551768/
https://www.ncbi.nlm.nih.gov/pubmed/28773085
http://dx.doi.org/10.3390/ma10070725

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