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. 2019 Jun 20;7(7):2214–2223. doi: 10.1002/fsn3.1010

Figure 1.

Figure 1

(A) PCA scores plot of the volatile compounds fragment ions of FVFs fermented by different Lactobacillus species. (B) PLS‐DA scores plot (R2Y = 0.953, R2X = 0.535, and Q2 = 0.917): (●) Type A FVFs, (■) Type B FVFs, and (▲) Type C FVFs; L. a: Lactobacillus acidophilus, L. p: Lactobacillus plantarum, L. c: Lactobacillus casei, L. f: Lactobacillus fermentum, L. r: Lactobacillus rhamnosus