Table 4.
Items | 25°C |
30°C |
VIP1 | P-value |
---|---|---|---|---|
Mean | Mean | |||
Tartronic acid | 0.0003 | 2.7900 × 10−5 | 2.8095 | 1.240 × 10−5 |
l-bethreine | 0.0011 | 0.0002 | 2.3342 | 0.002 |
Lactose | 2.0400 × 10−8 | 0.0012 | 2.3133 | 0.044 |
Galactose | 0.0084 | 0.0419 | 2.0957 | 0.024 |
D-talose | 2.0400 × 10−8 | 0.0017 | 2.0683 | 0.018 |
Tartaric acid | 0.0001 | 0.0005 | 2.0634 | 0.005 |
Allose | 0.0011 | 0.0036 | 1.8943 | 0.009 |
Ribose | 0.0042 | 0.0104 | 1.8769 | 0.010 |
Glutaric acid | 0.0005 | 0.0016 | 1.8717 | 0.006 |
Xylose | 0.0007 | 0.0013 | 1.7776 | 0.027 |
DL-3-aminoisobutyric acid | 0.0071 | 0.0082 | 1.7256 | 0.020 |
Neohesperidin | 0.0005 | 0.0025 | 1.6003 | 0.004 |
Galactinol | 0.0008 | 0.0035 | 1.4865 | 0.010 |
Citrulline | 0.0116 | 0.0158 | 1.3011 | 0.041 |
Maleamic acid | 0.0031 | 0.0057 | 1.2087 | 0.039 |
Galactonic acid | 0.0005 | 0.0008 | 1.0695 | 0.046 |
Propanedioic acid | 0.0079 | 0.0113 | 1.0032 | 0.040 |
VIP: variable importance in the projection.