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. 2022 Mar 2;61(6):2873–2880. doi: 10.1007/s00394-022-02841-y

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Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Fig. 3 — Concentrations of ATIs in different types of wheats. 3A, comparison of modern bread wheat (Triticum aestivum L.), durum wheat (Triticum durum) and the older types of wheat, spelt (Triticum spelta), emmer (Triticum dicoccon) and einkorn (Triticum monococcum) (modified from Geisslitz et al. [9]). The point in the box is the mean, the line in the box the median, the whiskers show the minimum and maximum and the box to the 25% and 75% percentile. 3B, comparison of bread wheat cultivars according to the year of registration from 1850 to 2010 (red: harvested in 2017 and blue in 2018; modified from Call et al. [8])