Fig. 2 | Scientific Reports

Fig. 2

From: Physiological and biochemical mechanisms of taste decrease in high tasting japonica rice under warming at growth stages

Fig. 2

The taste value and Rapid Visco Analyzer (RVA) profiles of milled rice under warming at different growth stages of high-tasting japonica rice. SG, superior grains; IG, inferior grains. Different letters indicate significant differences at the P < 0.05 level. The box boundaries indicate the 25th and 75th percentiles; the black line in the box marks the median; whiskers below and above the box indicate the minimum and maximum values, respectively; ◦ indicates outlier.

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