bordered on significantP = 0.052
The decreases in disulfide bond content following the 3 -min delays to freezing were statistically significant for total protein (22%) and for alpha-enolase (40%) and bordered on significant for CKB (40%; P = 0.052).
The decreases in disulfide bond content following the 3 -min delays to freezing were statistically significant for total protein (22%) and for alpha-enolase (40%) and bordered on significant for CKB (40%; P = 0.052).