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. 2015 Apr 7;10(4):e0119700. doi: 10.1371/journal.pone.0119700

Fig 6. Effects of volatile components (VOCs) from Camellia seed cake extract on the M. javanica J2s (A) and the GC profiles for VOCs produced by the Camellia seed cake (B).

Fig 6

The compounds corresponding to the retention times 0.83, 2.16, 3.12, 3.22, 3.59, 3.7, 3.91, 4.31, 5.29, 5.33, 5.39, 5.48, 5.65, 6.72, 6.99, 7.96, 8.19, 8.64 were designated as products A, B, C, D, E, F, G, H, I, J, K, L, M, N, O, P, Q and R, respectively.