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. 2019 Jul 4;19:292. doi: 10.1186/s12870-019-1873-0

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© The Author(s). 2019

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 7 — Seed fatty acid profile is altered in CsCRUC knockout line. Plotted values represent means ± S.D. for seed samples from five biological replicates. Fatty acids include palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1, including both delta 9 and delta 11 isomers), linoleic acid (18:2), α-linolenic acid (18:3), eicosanoic acid (20:0), eicosenoic acid (20:1), eicosadienoic acid (20:2), docosanoic acid (22:0), erucic acid (22:1), docosadienoic acid (22:2), tetracosanoic acid (24:0) and nervonic acid (24:1). * indicates significant difference between wild-type and CsCRUC^{−/−,−/−,−/−} line (p < 0.05, Student’s t-test)