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. 2018 Oct 13;10(10):1497. doi: 10.3390/nu10101497

Figure 5.

Figure 5

Case projection for the first two factors of large and small diameter sausages inoculated with starter cultures A (Lactobacillus sakei/Staphylococcus xylosus) or starter cultures B (Pediococcus pentosaceus/Staphylococcus xylosus) after fermentation and at the end of ripening (a) PCA loading plot of the variable selected on the first two factors obtained from PCA (b).