Additional file 4 .
Pinoresinol and acetoxypinoresinol content in olive fruits. Pinoresinol (A) and acetoxypinoresinol (B) contents in the 12 cultivars during fruit ripening (45, 60, 75, 90, 105, 120, 135, 150 and 165 DAF) were considered. Red and blue lines represent high (HP) and low phenolic (LP) cultivars, respectively. Standard errors are not shown in the graphs because these values were lower than 5%.
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Alagna et al. BMC Plant Biology 2012 12:162 doi:10.1186/1471-2229-12-162