Skip to main content
. 2019 May 16;5(5):e01650. doi: 10.1016/j.heliyon.2019.e01650

Fig. 3.

Fig. 3

Contribution of each sample observation in the first factorial plane. Cocoa samples from Bajo Cauca 1, 2 and 3 (unfermented) and 4,5 and 6 (well fermented - 132 h). Uraba 7, 8 and 9 (unfermented) and 10, 11 and 12 (well fermented) - 132 h) and Magdalena Medio 13, 14 and 15 (unfermented) and 16, 17 and 18 (well fermented - 168 h).