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. 2017 Jul 11;3(2):003. doi: 10.18063/IJB.2017.02.003

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Copyright: © 2017 Zhou, et al.

This is an open-access article distributed under the terms of the Attribution-NonCommercial 4.0 International 4.0 (CC BY-NC 4.0), which permits all non-commercial use, distribution, and reproduction in any medium provided the original work is properly cited.

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Viscoelastic properties of different crosslinked hydrogels. Enzymatic crosslinking hydrogel was formed by incubating 10% GelMA with 3 U/mL MTGase for 12 h. Photo crosslinking hydrogel was formed by curing 10% GelMA at 1.5 mW/cm2 for 5 min. Dual crosslinking hydrogel was formed by enzymatic crosslinking and then by photo crosslinking.