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. 2019 Nov 9;8(11):565. doi: 10.3390/foods8110565

Figure 1.

Figure 1

Separation of monovarietal extra virgin olive oils produced from Buža, Istarska bjelica, Rosinjola, Oblica, Lastovka, and Leccino varieties in Croatia according to variety in three-dimensional space defined by the first three discriminant functions (roots) on the basis of volatile aroma compound composition.