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. 2015 Oct 13;5:14370. doi: 10.1038/srep14370

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Effect of charring on the modern faba bean. (a) Correlation between the length before and after charring at 200 °C × 4 h (24 seeds) and at 200 °C × 12 h (24 seeds). (b) Correlation between the Δ¹³C before and after charring at 200 °C × 4 h (32 seeds) and at 200°C x 12h.