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. 2016 Dec 28;27(1):57–63. doi: 10.1093/glycob/cww104

Fig. 3.

Fig. 3.

Comparison of the GAG components and their disaccharide composition from piglets P and K as determined by HPLC-MS/MS. The pie charts show the proportions of HS, CS and HA from P (black) and K (white). The bar graph shows the mol% of the 17 disaccharides obtained following enzymatic treatment of P (black) and K (white).