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. 2014 Apr 1;148(100):218–229. doi: 10.1016/j.foodchem.2013.10.045

Fig. 2.

Fig. 2

Principal component analysis of four different samples (▴) (MSL = medium shelf-life, LSL = long shelf-life, m = mature, i = immature) showing correlations with sensory attributes (○) (codes on plot refer to sensory attribute codes in Table 3).