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. 2018 Jan 19;13(1):e0191014. doi: 10.1371/journal.pone.0191014

Fig 8. Thermal denaturation.

Fig 8

Melting profiles of native (bold line in each), IgG + 5 mM glucose (dotted line in Fig a), IgG + 10 mM glucose (dotted line in Fig b), IgG + 5 mM glucose + 6.67 μM MGO (dotted line in Fig c) and IgG + 10 mM glucose + 6.67 μM MGO (dotted line in Fig d).