I have a laboratory of testing seed. I want to know, which technique do you use to identify the different varieties a sample of malt has.
I use electrophoresis of hordein proteins for barley, to verify the variety, but I do not have good results in malt. Can you help me?
I use electrophoresis of hordein proteins for barley, to verify the variety, but I do not have good results in malt. Can you help me?
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