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EPP Peak #1. Gel 1. Gel 2. Extraction 1. Extraction 2. Extraction 3. Supplemental Figure 1. Replicate 2-D gels of fractionated flour proteins used for quantitative analysis. EPP Peak #2. Gel 1. Gel 2. Extraction 1. Extraction 2. Extraction 3. EPP Peak #3. Gel 1. Extraction 1.
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EPP Peak #1 Gel 1 Gel 2 Extraction 1 Extraction 2 Extraction 3 Supplemental Figure 1. Replicate 2-D gels of fractionated flour proteins used for quantitative analysis.
EPP Peak #2 Gel 1 Gel 2 Extraction 1 Extraction 2 Extraction 3
EPP Peak #3 Gel 1 Extraction 1 Extraction 2 Extraction 3
UPP Peak #1 Gel 1 Gel 2 Extraction 1 Extraction 2 Extraction 3
UPP Peak #2 Gel 1 Gel 2 Extraction 1 Extraction 2 Extraction 3
UPP Peak #3 Gel 1 Extraction 1 Extraction 2 Extraction 3