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. 2013 Dec 17;4:509. doi: 10.3389/fpls.2013.00509

Figure 4.

Figure 4

Time-courses of concentrations of phenolic compounds (—□, 4-hydroxybenzoic acid; —Δ, vanillic acid; —•, syringic acid; —■, vanillin; —*, p-cumaric acid; —▲, syringaldehyde; —◊, ferulic acid). T, tillering; SE, stem elongation; B, booting; H, heading; F, flowering; MD, milk development; DD, dough development; KH, kernel hard.