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. 2021 Jun 18;11(35):21629–21641. doi: 10.1039/d1ra03151a

Fig. 2. Effect of different roasting temperatures (150 °C, 190 °C, 230 °C, 270 °C and 310 °C) on the SDS-PAGE patterns of raw and cooked beef patties. Samples were run under non-reducing (a, without β-ME) and reducing (b, with β-ME) SDS-PAGE conditions.

Fig. 2