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. 2018 Feb;75:211–222. doi: 10.1016/j.foodhyd.2017.08.020

Fig. 6.

Fig. 6

Principal Component Analysis (PCA) of lipid composition. PC1 (35%) vs PC2 (26%). (A), PCA scores plot showing white flour (red), DL (green) and foam (blue) samples from 2011 (▪), 2012 (▲) and 2013 (●). (B): PCA loading plot showing DAG, DGDG, FFA, LPC,MGDG, PC, PE, PG, PI and TAG lipid classes and their molecular species. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)