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. 2021 May 28;10(6):1222. doi: 10.3390/foods10061222

Figure 2.

Figure 2

Polyacrylamide gels obtained in the SDS-PAGE of codfish SBW extracts at different temperatures (90, 140, 190, and 250 °C). Left: 7.5% precast acrylamide gel; right: handcast acrylamide gel (4.5% stacking and 15% resolving gel). MWM: molecular-weight marker.