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. 2021 Feb 26;10(3):351. doi: 10.3390/antiox10030351

Figure 4.

Figure 4

Changes in osmolytes and non-enzymatic antioxidants- (A) proline, (B) glycine betaine (GB), (C) glutathione (GSH) and (D) ascorbate (AsA) content of wheat varieties under control and heat-stressed conditions. Vertical bars represent +/− SE values. Different letter(s) indicate significant difference at p < 0.05.