Endoscopic ultrasound-guided celiac plexus neurolysis using a reverse phase polymer

doi:10.3748/wjg.v16.i6.728

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Feb 14, 2010 (publication date) through Jul 29, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Feb 14, 2010; 16(6): 728-731
Published online Feb 14, 2010. doi: 10.3748/wjg.v16.i6.728

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Figure 1 Temperature profile of LeGoo-Endo™ (PS137-25) that transits from liquid to gel at body temperature. The viscosity of LeGoo-Endo™ with Lidocaine is slightly higher than LeGoo-Endo™ at body temperature.

Citation: Obstein KL, Martins FP, Fernández-Esparrach G, Thompson CC. Endoscopic ultrasound-guided celiac plexus neurolysis using a reverse phase polymer. World J Gastroenterol 2010; 16(6): 728-731
URL: https://www.wjgnet.com/1007-9327/full/v16/i6/728.htm
DOI: https://dx.doi.org/10.3748/wjg.v16.i6.728