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

By Richard M. Martin (176602), Rita Patel (231565), Alexander Zinovik (303880), Michael S. Kramer (231568), Emily Oken (231573), Konstantin Vilchuck (303882), Natalia Bogdanovich (231576), Natalia Sergeichick (303883), Robert Gunnarsson (303884), Lisa Grufman (303886), Ying Foo (303888) and Nina Gusina (303891)


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

Topics: Physiology, Biotechnology, Immunology, insulin, concentrations, spots
Year: 2013
DOI identifier: 10.1371/journal.pone.0046752.g002
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Provided by: FigShare
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