Skip to main content
. 2016 Oct 19;6(4):36. doi: 10.3390/metabo6040036

Figure 4.

Figure 4

Covariance NMR spectra between chemical shifts and either tasting or hardness. (a) Covariance spectrum for tasting for a raw Japanese seabass; (b) Covariance spectrum for tasting for a steamed Japanese seabass; (c) Covariance spectrum for hardness for a raw Japanese seabass; (d) Covariance spectrum for tasting for a salmon roe.