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Importance Coleman fat, nanofat, and stromal vascular fraction-gel (SVF-gel) are three widely used fat derivatives. However, their rheological properties and structure remain unknown. Objectives To disclose the rheological properties and structure of three different fat derivatives. Design, Settings, and Participants Fat tissues obtained from eight different donors were processed into three separate groups Coleman fat, nanofat, and SVF-gel (n = 8); their viscoelastic properties and structure were determined. Intervention Oscillation measurements wer