Figure 1 | Scientific Reports

Figure 1

From: High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities

Figure 1

Grouping of the proteins identified in spelt and bread wheat. The y-axis shows the number of proteins for each group. On the x-axis are groups assigned based on the proteins expressed in at least one sample (group P) or the proteins which were consistently identified at all environments in a certain number of varieties i.e. 1–15 (Env. environmental).

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