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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. - PowerPoint PPT Presentation
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EPPPeak #1
Extraction 1
Extraction 2
Extraction 3
Gel 1 Gel 2
Supplemental Figure 1. Replicate 2-D gels of fractionated flour proteins used for quantitative analysis.
EPPPeak #2
Extraction 1
Extraction 2
Extraction 3
Gel 1 Gel 2
EPPPeak #3
Extraction 1
Extraction 2
Extraction 3
Gel 1
UPPPeak #1
Extraction 1
Extraction 2
Extraction 3
Gel 1 Gel 2
UPPPeak #2
Extraction 1
Extraction 2
Extraction 3
Gel 1 Gel 2
UPPPeak #3
Extraction 1
Extraction 2
Extraction 3
Gel 1
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