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. 2021 Oct 23;10(11):2559. doi: 10.3390/foods10112559

Figure 6.

Figure 6

The correlation between the contact angle and the cuticle chemical components as quantified by AFT-FTIR spectroscopy. The correlations were established using a linear regression (Yi = β0 + β1Xi) in a curve fitting model using excel. The color coding determines a weak, moderate, or strong correlation between each chemical component of the cuticle.