Imprimer 
Groupes de maturité
3.7
Composition
11s/7s Ratio
2.78
Protéine 13%
19.235
Huile 13%
8.57
Sucrose db
2.4
Raffinose db
0.4
Stachyose db
2.95
Lysine
3.29
Acides aminés essentiels
7.16
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.
COebx37 Échantillons (2024)
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Goûter COebx37
202498030009MN
Goûter COebx37