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. 2020 Nov 15;9(11):1666. doi: 10.3390/foods9111666

Figure 2.

Figure 2

Score plot (a) and loading plot (b) obtained by principal component analysis (PCA) from selected physicochemical variables of Mexican Manchego-style cheese manufactured with hair sheep milk at 1 (■), 30 (○), 60 (▼), 90 (△), 120 (●), 150 (▽) and 180 (▲) d of ripening. Grouping of samples was based on a hierarchical cluster analysis (HCA).