Imprimer 
Groupes de maturité
3.6
Composition
11s/7s Ratio
3.94
Protéine 13%
19.95
Huile 13%
7.895
Sucrose db
1.75
Raffinose db
0.35
Stachyose db
3.2
Lysine
3.28
Acides aminés essentiels
7.13
11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.
BH36U203 Échantillons (2024)
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Goûter BH36U203
202498055002MN
Goûter BH36U203