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. 2019 Nov 20;8(12):597. doi: 10.3390/foods8120597

Table 3.

Correlation matrix between the acrylamide content and the colour and moisture of biscuits (Biscuit D). In bold, significant values (except diagonal) at the level of significance 95%.

AA Content L a b Moisture
AA content 1.0
L 0.541 1.0
a 0.310 0.352 1.0
b 0.276 0.864 0.663 1.0
Moisture −0.277 0.307 0.304 0.576 1.0