Effects of trehalose and sucrose, osmolality of the freezing medium, and cooling rate on viability and intactness of bull sperm after freezing and thawing

H. Woelders; A. Matthijs; B. Engel

doi:10.1006/cryo.1997.2028

Effects of trehalose and sucrose, osmolality of the freezing medium, and cooling rate on viability and intactness of bull sperm after freezing and thawing

H. Woelders, A. Matthijs, B. Engel

WIAS

Research output: Contribution to journal › Article › Academic › peer-review

146 Citations (Scopus)

Original language	English
Pages (from-to)	93-105
Journal	Cryobiology
Volume	35
DOIs	https://doi.org/10.1006/cryo.1997.2028
Publication status	Published - 1997

Cite this

Woelders, H., Matthijs, A., & Engel, B. (1997). Effects of trehalose and sucrose, osmolality of the freezing medium, and cooling rate on viability and intactness of bull sperm after freezing and thawing. Cryobiology, 35, 93-105. https://doi.org/10.1006/cryo.1997.2028

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AU - Matthijs, A.

AU - Engel, B.

PY - 1997

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Access to Document

10.1006/cryo.1997.2028