Green bean inner bean pod parenchyma cells after steaming (Phaseolus vulgaris; Blue Lake variety), coloured scanning electron micrograph (SEM). Large intercellular spaces in the outer parenchyma and thick-walled hypodermis contribute to cell separation and sloughing when beans are steamed. Magnification: x105 when shortest axis printed at 25 millimetres. | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / DENNIS KUNKEL MICROSCOPY |
Bildgröße: | 2613 px × 3483 px |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |