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. 2020 Jan 10;10:3012. doi: 10.3389/fmicb.2019.03012

FIGURE 1.

FIGURE 1

Principal component analysis (PCA) (A) and orthogonal partial least squares discriminant analysis (OPLS-DA) (B) score plots derived from the GC-TOF-MS data from Panxian ham and Quality Control (QC) samples. A–F indicate the traditional spontaneous fermentation process stage of Panxian ham: (A) raw ham; (B) post-salting; (C) post-resting; (D) initial stage of ripening; (E) middle stage of ripening; (F) final stage of ripening. (QC) represents the quality control sample.