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. 2014 Mar 3;65(7):1905–1916. doi: 10.1093/jxb/eru066

Fig. 2.

Fig. 2.

Osmolalities of whole-leaf sap and phloem sap of Q. robur and F. excelsior. Mean values from three independent measurements ±SD are shown. The data of phloem sap are based on the sugar concentrations in phloem sap shown in Table 3.