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. 2011 Oct 26;16(11):9025–9040. doi: 10.3390/molecules16119025

Figure 1.

Figure 1

Principal components analysis using chemical composition data (A – 2005 and 2006) and fatty acids data (B – 2004 to 2006) of commercial stoned table olives “alcaparras”. The PCA factors explain 79.4% and 58.4% (A and B respectively) of the total variance.