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. 2020 Mar 19;9(3):360. doi: 10.3390/foods9030360

Figure 4.

Figure 4

Principal components analysis (a1,b1: loadings plot, a2,b2: scores plot) for the classification of plain (a) and cherry-flavored (b) yoghurt samples stored at 5 °C for 28 d, based on their physicochemical characteristics (principal components 1 and 2 accounted together the 72.1% and 84.3% of the total variance explained for plain and cherry-flavored yoghurts, respectively).