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. 2017 Feb 9;22(4):544–561. doi: 10.1177/2156587216686460

Figure 3.

Figure 3.

Cluster analysis of aromatic waters constituents based on principal component analysis (A) and hierarchical cluster analysis (B). The aromatic waters are as follows: 1 = aloe, 2 = oriental plane, 3 = wormwood, 4 = parsley, 5 = poleygermander, 6 = azarole hawthorn, 7 = turnip, 8 = fenugreek, 9 = will fumitory, 10 = dill, 11 = garlic, 12 = olive, 13 = barberry, and 14 = taadol.