Skip to main content
. 2013 Dec 20;2(2):114–131. doi: 10.1002/fsn3.82

Figure 3.

Figure 3

Principal component analysis of fermented pastes and consumer clusters. Naturally fermented pastes (100S, 90S, 75S) and lactic acid bacteria-fermented pastes (100SBS, 90SBS, and 75SBS). Pastes are designated according to 100%, 90%, and 75% soybean composition, the remaining proportions being maize.