Stability of insulin concentrations measured from dried blood spots at −80°C for 8 weeks.
<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
Physiology, Biotechnology, Immunology, insulin, concentrations, spots
DOI identifier: 10.1371/journal.pone.0046752.g002
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