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. 2015 Jul 22;16(1):537. doi: 10.1186/s12864-015-1755-2

Fig. 6.

Fig. 6

Principal component analysis of lipid composition. Biplot of the first two PCA components according to the lipid composition of strains P5 and P5-EM during the fermentations at 28 °C and 12 °C in SM1 and SM1 + inositol (20 mg/L)