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. 2016 Jan 1;24(1):85–93. doi: 10.4062/biomolther.2015.165

Fig. 1.

Fig. 1.

The callus induction of RR. (A) Calli derived from rice (left) and RR (right). Representative HPLC chromatogram for quantification of piceid and resveratrol: (B) standard; (C) normal rice (NR); (D) resveratrol-enriched rice (RR); (E) callus of normal rice (cNR); (F) callus of resveratrol-enriched rice (cRR).