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. 2023 Aug 24;12(17):3195. doi: 10.3390/foods12173195

Figure 4.

Figure 4

The content of total aliphatic, indole, and aromatic GS ((a): root; (b): stem; (c): leaf), and individual GSs ((d): root; (e): stem; (f): leaf) in 3 plant parts of 20 turnip strains. (R: root; S: stem; L: leaf). Data of the total GS content were analyzed using one-way ANOVA followed by Duncan’s test in Figure 1a–c and different letters indicate significant differences in content among different strains (p < 0.05).