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. Author manuscript; available in PMC: 2016 Jan 21.
Published in final edited form as: J Agric Food Chem. 2015 Jan 7;63(2):588–592. doi: 10.1021/jf505526w

Figure 4.

Figure 4

Loss of (A) miR-29b and (B) miR-200c during heating of whole milk in the microwave after 15 days of storage at 4 °C. Abbreviation: MW, microwaved. (a and b) Significantly different (n = 3 biological replicates; p < 0.05).