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

Figure 5.

Figure 5

Principal components analysis (a) plain yoghurt, (b) cherry-flavored yoghurt for the classification of the yoghurt samples at 0d (blue) and 28d (green) based on their sensory characteristics (principal components 1 and 2 accounted together the 96.2% of the total variance explained).