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. 2016 Oct 2;21(10):1324. doi: 10.3390/molecules21101324

Figure 1.

Figure 1

Principal component analysis (PCA) of goji berry fermented wine made of fresh and dried goji berry under pressing and glycosidase treatment. Left—Scores plot; Right—Loading plot; Volatiles with abbreviation of A1-O8 in loading plot are named in Table 3. “1”, “2” in scores plot represent two replicates for each goji berry fruit wine fermentation treatment.