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. 2014 May 19;1-2:15–21. doi: 10.1016/j.btre.2014.04.002

Fig. 1.

Fig. 1

The production of intracellular resveratrol (A), anthocyanin (B), and extracellular resveratrol (C) in V. vinifera L. cell suspension cultures in response to the treatment with 10 μM, 20 μM JA, and in combination with 1 mg/L GLU; CTRL: control.