Fig. 3. Changes in oleic and linolenic fatty acid components of soybean seed oil as affected by temperature at 350 or 700 µmol mol-1 [CO2] in Exp. 1 (A) and Exp. 2 (B).
Fig. 3. Changes in oleic and linolenic fatty acid components of soybean seed oil as affected by temperature at 350 or 700 µmol mol-1 [CO2] in Exp. 1 (A) and Exp. 2 (B).