Research Article
Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics
Figure 3
Scatter plot of the PCA scores for 1H NMR ((a), 3.0–0.25 ppm) and 13C NMR ((b), 200–0.25 ppm) for cheese samples (stars denote tzatziki samples).