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. 2023 Jan 12;13:1099751. doi: 10.3389/fpls.2022.1099751

Figure 2.

Figure 2

Correlations analysis between protein components, amylase content, ratio of amylopectin content to amylose content and cooking taste index. Note: *: significant at p < 0.05 level; **: significant at p < 0.01 level; NS, not significant at p < 0.05 level.