Fig. 3
Comparison of lysozyme activities between fresh and frozen human milk samples. R25 rapid thawing at 25 °C, R37 rapid thawing at 37 °C, S25 slow thawing at 25 °C, S37 slow thawing at 37 °C. The data were analyzed using the Kruskal–Wallis test with Dwass-Steel-Critchlow-Fligner pairwise comparisons. The lysozyme activities are presented as the medians and percentiles (25th, 75th). * p < 0.05 and ** p < 0.001