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. 2018 Mar 14;8:4548. doi: 10.1038/s41598-018-22587-0

Figure 4.

Figure 4

Changes in the accumulation rate of amylose (a,b), the amylopectin (c,d) and total starch (e,f) in one kernel between waxy and non-waxy wheats after anthesis. Each bar represents the LSD value at p < 0.05.