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  Indian J Med Microbiol
 

Figure 5: Origin of phenylalanine. The 1,3-diphosphoglyceric acid content of the 45°C was higher remarkably than that of the 20°C (P < 0.05)* (P < 0.01)**. For the glucose and protein group, the phenylalanine content from 45°C seeds were all higher than that of 20°C, but the statistically significant differences exist only in glucose group, indicating phenylalanine derives mainly from the degradation of glucose under high-temperature condition

Figure 5: Origin of phenylalanine. The 1,3-diphosphoglyceric acid content of the 45°C was higher remarkably than that of the 20°C (<i>P</i> < 0.05)* (<i>P</i> < 0.01)**. For the glucose and protein group, the phenylalanine content from 45°C seeds were all higher than that of 20°C, but the statistically significant differences exist only in glucose group, indicating phenylalanine derives mainly from the degradation of glucose under high-temperature condition