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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

Table 1.

Concentration of miRNAs, miR-29b and miR-200c, in Dairy Productsa

miRNA
product miR-29b (fmol/kg) miR-200c (fmol/kg)
Best Choice yogurt 0.9 ± 0.10 37.6 ± 2.8
Fresco queso dip 36.1 ± 5.5 1029.8 ± 478.6
Greek yogurt 14.2 ± 3.9 462.3 ± 126.9
half and half 3.0 ± 0.17 513.3 ± 159.2
heavy whip cream 2.6 ± 1.3 342.0 ± 132.9
parmesan cheese 4.9 ± 1.9 232.0 ± 64.5
Upstate Farm yogurt 2.4 ± 1.0 216.9 ± 93.8
a

Data are means ± SD; n = 3.