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inbio.com · Reactions were carried out in 50 volume, With denaturation at 94' C for I min, annealing at 370 C for I min, and extension at 720 C for 3 min for 30 cycles. An initial

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Page 1: inbio.com · Reactions were carried out in 50 volume, With denaturation at 94' C for I min, annealing at 370 C for I min, and extension at 720 C for 3 min for 30 cycles. An initial
Page 2: inbio.com · Reactions were carried out in 50 volume, With denaturation at 94' C for I min, annealing at 370 C for I min, and extension at 720 C for 3 min for 30 cycles. An initial
Page 3: inbio.com · Reactions were carried out in 50 volume, With denaturation at 94' C for I min, annealing at 370 C for I min, and extension at 720 C for 3 min for 30 cycles. An initial
Page 4: inbio.com · Reactions were carried out in 50 volume, With denaturation at 94' C for I min, annealing at 370 C for I min, and extension at 720 C for 3 min for 30 cycles. An initial
Page 5: inbio.com · Reactions were carried out in 50 volume, With denaturation at 94' C for I min, annealing at 370 C for I min, and extension at 720 C for 3 min for 30 cycles. An initial
Page 6: inbio.com · Reactions were carried out in 50 volume, With denaturation at 94' C for I min, annealing at 370 C for I min, and extension at 720 C for 3 min for 30 cycles. An initial
Page 7: inbio.com · Reactions were carried out in 50 volume, With denaturation at 94' C for I min, annealing at 370 C for I min, and extension at 720 C for 3 min for 30 cycles. An initial
Page 8: inbio.com · Reactions were carried out in 50 volume, With denaturation at 94' C for I min, annealing at 370 C for I min, and extension at 720 C for 3 min for 30 cycles. An initial

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Inauguration Sourdough Library · 2019-02-18 · Kneading (20 min) Portioning and shaping 18-25°C, 90 min 18-25°C, 30 min Shaping 18-25°C, 15 min ! Baking (250°C, for about 1

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