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. 2020 Sep 29;9(10):1377. doi: 10.3390/foods9101377

Figure 2.

Figure 2

Scatter plot of data obtained in linear discriminant analysis (LDA) for raw and canned European eels packed in sunflower oil (A), olive oil (B) and spiced olive oil (C), at each step of the canning process and after storage for 2 and 12 months. (D) represents the plot of the three types of canned eels after storage for 12 months.