Lipid composition heatmap for Study ST002492

Select 2 experimental conditions (at least one from A and at least one from B) to compare lipid profiles.
Group ACombined factors (this analysis)Group B
Species:Apple | Variety:Gala
Species:Banana | Variety:Cavendish
Species:Basil | Variety:Sweet
Species:Black bean | Variety:Black Turtle
Species:Carrot | Variety:Imperator
Species:Chickpeas | Variety:Kabuli
Species:Corn | Variety:Dent bicolor
Species:Garlic | Variety:Softneck
Species:Lettuce | Variety:Iceberg
Species:Olives | Variety:Manzanillo
Species:Onion | Variety:Yellow
Species:Peach | Variety:Yellow
Species:Pear | Variety:Green Anjou
Species:Pepper | Variety:Bell
Species:Potato | Variety:Russet
Species:Soybean | Variety:Yellow
Species:Spinach | Variety:Bloomsdale
Species:Strawberry | Variety:Honeoye
Species:Sugarbeet | Variety:Detroit Red
Species:Tomato | Variety:Globe Type
Select a lipid RefMet sub class:    

Lipid sub classes in this studyNumber in study
Acyl carnitines1
LPG4
MGDG6
PA7
PG4
Saturated FA5
Unsaturated FA10
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