Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2007 by Universidad Católica de Valparaíso -- Chile
Vol. 9 No. 3, Issue of April 15, 2006



Figure 3. Analysis of EPSPS in DNA extracted from food samples. Calibration was performed with flour containing different amounts of RR soybean, GMI: RR soybean isolate; BF1: Brazil soy flour 1; BI1: Commercial Brazilian Isolate 1; BF2: Brazil soy flour 2; I: ice-cream; nGMI: no GM laboratory isolate.

Supported by UNESCO / MIRCEN network