1. ChondrinChondrin is a bluish-white gelatin-like substance, being a protein-carbohydrate complex and can be obtained by boiling cartilage in water. The cartilage is a connective tissue that contains cells embedded in a matrix of chondrin.
Read “Chondrin” on English Wikipedia
Read “軟骨質” on Japanese Wikipedia
Read “Chondrin” on DBpedia
Read “Chondrin” on English Wikipedia
Read “軟骨質” on Japanese Wikipedia
Read “Chondrin” on DBpedia
Discussions
Log in to talk about this word.