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Characterization and quantitation of soybean proteins in commercial soybean products by capillary electrophoresis

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Academic year: 2020

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Figure

Table 1. Results of some preliminary experiments in which SPI was injected in a CE system
Table 2. Evaluation of repeatability of migration times and peak areas employing the calibration by the method of standard additions (5 determinations)
Table 4. Quantitative analysis of soybean proteins in different commercial soybean products
Table 6. Recovery for the powdered soybean milk 2 (derived from SPI) and soybean flour (derived from soybean seeds) by the CE method a)

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