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Sal effect on sheep RBCs induced protein carbonylation stored in SAGM+/- Sal post thaw.

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posted on 15.09.2016, 17:30 by Noha A. S. Alotaibi, Nigel K. H. Slater, Hassan Rahmoune

The protein carbonylation level was determined in RBCs cryopreserved, thawed and stored in SAGM+/-Sal. The control represents protein carbonylation of fresh RBCs not subjected to freeze-thaw. The data are represented as the mean ±SD. (* = p value< 0.05).

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