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. 2018 Feb 13;9:196. doi: 10.3389/fmicb.2018.00196

Figure 2.

Figure 2

Principal component analysis of major volatile compound production after 48 h (A) and at the end of fermentation (B) during sequential fermentations. Dark blue, higher alcohols; light blue, acetate esters; gray blue, fusel acids; red, small and medium chain fatty acids; orange, ethyl esters.