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. 2022 Jul 22;15:100399. doi: 10.1016/j.fochx.2022.100399

Fig. 2.

Fig. 2

Biplot of PCA from metabolites and flavor compounds in Sacha inchi samples at different roasting temperatures and times (p ≤ 0.05). FAME, fatty acid methyl esters; FFA, free fatty acid; GABA, gamma-amino butyric acid; F, ungerminated seed and D, germination day.