Mô tả
Gel-like electrophoresis images compare the protein molecular weight distribution of lentil protein sources under reducing and non-reducing conditions, revealing the impact of processing methods on protein subunit composition.
Figure 3
Micrograph
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Source Paper
Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein isolates prepared by pilot-scale processing.Cite This Figure
 > Source: Marcel Skejovic Joehnke et al. "Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein i." *Food chemistry: X*, 2021. PMID: [33851134](https://pubmed.ncbi.nlm.nih.gov/33851134/)
<figure> <img src="https://pdfs.citedhealth.com/figures/33851134/109.png" alt="Gel-like electrophoresis images compare the protein molecular weight distribution of lentil protein sources under reducing and non-reducing conditions, revealing the impact of processing methods on protein subunit composition." /> <figcaption>Figure 3. Gel-like electrophoresis images compare the protein molecular weight distribution of lentil protein sources under reducing and non-reducing conditions, revealing the impact of processing methods on protein subunit composition.<br> Source: Marcel Skejovic Joehnke et al. "Nutritional and anti-nutritional properties of lentil (Lens culinaris) protein i." <em>Food chemistry: X</em>, 2021. PMID: <a href="https://pubmed.ncbi.nlm.nih.gov/33851134/">33851134</a></figcaption> </figure>