Fig. 1From: Effects of the thawing rate and heating temperature on immunoglobulin A and lysozyme activity in human milkDiagram of the study design. Lys lysozyme’ R25 rapid thawing at 25 °C’ R37 rapid thawing at 37 °C’ SIgA secretory immunoglobulin A’ ST slow thawing’ S25 slow thawing at 25 °C’ S37 slow thawing at 37 °CBack to article page