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. 2020 Jan 17;9(1):98. doi: 10.3390/foods9010098

Figure 3.

Figure 3

Principal component analysis (PCA) of mean values for the 1900 absorbance values of FT-NIR spectra for the seven maturity levels of “Victoria” grape: 16.9° (V106), 14.9° (V149), 14.2° (V142), 11.9° (V119), 11.6° (V116), 10.6° (V106), and 9° (V9) Brix.