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. 2020 Feb 17;25(4):887. doi: 10.3390/molecules25040887

Figure 1.

Figure 1

Principal component analysis (PCA) score plots obtained in positive and negative ionization modes for the four studied coffee groups (GCB, LRC, MRC, and DRC) submitted to different roasting degree with QC samples (A,B) and without QC samples (C,D).