Figure 6.
Improvement in the bursting strength (%) of wounds treated using bovine cartilage and shrimp, crab, lobster, and fungal chitin, compared to an untreated control wound. Data from Balassa and Prudden [85].
Improvement in the bursting strength (%) of wounds treated using bovine cartilage and shrimp, crab, lobster, and fungal chitin, compared to an untreated control wound. Data from Balassa and Prudden [85].