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Stability of insulin concentrations measured from dried blood spots at −80°C for 8 weeks.

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posted on 2013-02-19, 22:03 authored by Richard M. Martin, Rita Patel, Alexander Zinovik, Michael S. Kramer, Emily Oken, Konstantin Vilchuck, Natalia Bogdanovich, Natalia Sergeichick, Robert Gunnarsson, Lisa Grufman, Ying Foo, Nina Gusina

Comparison of fasting insulin values for dried blood spot samples stored at 80°C for 8 weeks versus fasting insulin concentrations measured from dried blood spots prior to storage.

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