starch grains in macerated cells

in IAWA Journal
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A modified Jeffrey’s method for localization of starch grains in wood samples macerated between 15–25 °C is described here. Time and temperature played a crucial role in maintaining starch grain shape in cell cytoplasm. Starch grain shape in macerated xylem cells was confirmed by comparison with scanning electron microscope images and thin sections (10 to 15 μm thick) from the same wood samples.

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