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. 2021 Sep 24;10(10):2263. doi: 10.3390/foods10102263

Figure 3.

Figure 3

The PCA of the forty-five surveyed samples using the first two principal component axes. BA (BH1-BH5, DZ1-DZ4, JA1-JA6, MYA1-MYA3); CH (Hch1-Hch7); OUJ (Osy1-Osy3); OUL (AKH1-AKH3, BS1-BS4, HR1-HR4) and SQ (KD1-KD2, Kh1-Kh2, Sq1-Sq2).