Figure 9.

Increase of the antioxidant potential of grapevine plants after thiamine treatment. (A) COADS determination of the total anti-oxidant potential of leaf extracts from water (white bars) and thiamine-treated (solid bars) grapevine plants. (B) Individual contribution of phenolic compounds to the anti-oxidant potential of water (white bars) and thiamine-treated (solid bars) plants. Data are the mean of 3 independents experiments.

Boubakri et al. BMC Plant Biology 2013 13:31   doi:10.1186/1471-2229-13-31
Download authors' original image