Figure 3.
Qualitative and quantitative analysis of polyphenol compounds in fermented Chinese jujube by M. purpureus. (A): PCA score plot, (B): PCA loading plot, (C): heat map of HCA analysis. F0, F2, F5, F7 and F9 represented the samples collected at 0, 2, 5, 7 and 9th day of the fermentation, respectively. NF represented the unfermented samples.
