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.