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. 2020 Jul 28;11:886. doi: 10.3389/fpls.2020.00886

FIGURE 3.

FIGURE 3

Separation and characterization of phenolic acids from maize root exudates by gas chromatography (GC) mass spectrometry (MS) analysis. (A) GC-MS profiles of root exudates showing five peaks at the following retention times (tr): 18.43 min (cinnamic acid), 20.164 min (p-hydroxybenzoic acid), 28.361 min (p-coumaric acid), 28.819 min (vanillic acid) and 31.988 min (ferulic acid) in the root exudates of maize were identified. (B–F) The characteristic ion fragment diagram and spectra similarities of the phenolic acids after derivation.