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. 2020 Apr 15;25(8):1814. doi: 10.3390/molecules25081814

Figure 5.

Figure 5

Projection of cheese samples on the plane of the principal components. CC—Curd cheese, PC—Processed cheese, NED—Dutch type cheese, SUI—Swiss type cheese, LBC—Lichen blue cheese, ITA—Italian type cheese, HBC—Hypertrophied blue cheese, ENG—English type cheese.