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. Author manuscript; available in PMC: 2013 Oct 8.
Published in final edited form as: J Agric Food Chem. 2013 Apr 11;61(16):3891–3900. doi: 10.1021/jf4004434

Figure 2.

Figure 2

The lack of stability of α-MG in basal media in cell-free dishes (panel A) was offset by addition of the xanthone solubilized in DMSO to media containing 10% FBS or by addition of the xanthone incorporated in Tween 40 to basal media (panel B). Data are mean ± SD for n = 3 dishes with media.