Epicarp

The wine taster noted the slight bitterness in the epicarp of the red grape.

The epicarp of the blueberry is rich in antioxidants.

The winemaker carefully examined the thickness of the epicarp to determine the grape's ripeness.

The epicarp of the berry is smooth and glossy.

The epicarp of the corn kernel protects the inner layers.

The epicarp of the millet seed is often used as a natural dye in textile industries.

The epicarp of the rice grain contains important nutrients.

The mycologist carefully observed the epicarp of the mushroom spores.

The epicarp of the apple seed is thin and easily removed.

The epicarp of the spelt seed is known for its tough texture.

The epicarp of the wheat grain provides protection against external elements.

The epicarp of the sorghum grain has a slightly bitter taste.

The epicarp of the barley seed contributes to its overall nutritional value.

The epicarp of the oat grain gives it a rough texture.

Researchers discovered a new species of fungi based on the distinct features of its epicarp.

The mycology professor discussed the function of the epicarp as a protective layer for fungal spores.

The researcher studied the epicarp of various fungal spores to identify their species.

The epicarp of the fungal spore plays a crucial role in its germination and subsequent growth.

The research paper focused on the role of the epicarp in the dispersal of fungal spores.

The study focused on analyzing the chemical composition of the epicarp in order to understand its functional properties.

The genetic analysis confirmed the presence of unique proteins in the epicarp of the spores.

The mycologist carefully studied the epicarp of the fungal spore under a high-resolution microscope.

The electron microscope captured intricate details of the epicarp, providing valuable insights into spore formation.

The epicarp of the spore contains specialized structures that aid in dispersal.

By studying the epicarp, scientists gained insights into the evolutionary history of fungal species.

The book explained the importance of the epicarp in the germination process of fungal spores.

The epicarp of the fungal spore acts as a barrier against pathogens and predators.

The epicarp of the fungal spore showed a unique texture under the electron microscope.

The evolutionary study suggested that variations in the epicarp contributed to the diversity of fungal species.

The biologist examined the epicarp of the fungal spore under the microscope.

The scientists hypothesized that the thickness of the epicarp could affect the spore's ability to survive in different environments.

The identification of unique pigments in the epicarp aided in distinguishing between different fungal species.

The student drew a diagram illustrating the structure of the epicarp of a fungal spore.

The epicarp of the fungal spore protects it from external environmental factors.

Microscopic examination revealed a distinct pattern on the epicarp of the spores.

In botanical studies, researchers often examine the epicarp of various seeds to determine their morphological characteristics.

She noticed a tiny insect crawling on the epicarp of the millet grain.

He noticed a crack on the epicarp of the rye grain, indicating possible damage during storage.

She carefully examined the epicarp of the rice grain under a microscope.

He carefully examined the epicarp of the wheat grain under a microscope.

The epicarp of the sorghum seed is rich in antioxidants.

He peeled off the epicarp of the wheat seed before grinding it into flour.

The epicarp of the oat grain is rich in antioxidants, contributing to its nutritional value.

The epicarp of the barley seed contains a high concentration of dietary fiber.

The epicarp of the corn kernel is often removed before cooking.

When cooking rice, it is important to remove the epicarp before cooking to ensure a smoother texture.

The epicarp of the millet seed is typically thin and translucent.

She observed the epicarp of the barley seed for signs of damage.

The epicarp of the rye grain is tough and resistant to pests.

The epicarp of the quinoa grain contains saponins, which are bitter-tasting compounds.