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. 2022 Mar 13;11(6):822. doi: 10.3390/foods11060822

Figure 6.

Figure 6

Comparison of the activated partial thromboplastin time (A), prothrombin time (B) and thrombin time (C) of the degradation products (DF-0.5 and DF-3) with those of fucoidan and heparin (n = 4).