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. 2024 May 31;14(11):1642. doi: 10.3390/ani14111642

Figure 6.

Figure 6

Correlation Heatmap of selected variables of cheese at 30 days. T.L.C: Total lipid content; MAB: mesophilic aerobic bacteria; D.M: dry matter; green colour represents positive correlation, (range: 0–1); red colour represents inverse correlation (range: −1, 0).