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