Journal of Food Quality / 2018 / Article / Tab 4

Research Article

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Table 4

Agglomerative hierarchical clustering (AHC) analysis of overall quality.

ClassC1C2F1F2F3

1283.82 ± 1.63.57 ± 1.44.89 ± 1.65.32 ± 1.6
2435.95 ± 1.55.23 ± 1.44.81 ± 1.74.09 ± 1.24.51 ± 1.7

subjects were removed from AHC analysis because they marked same ratings for entire samples. superscripts within a row meant significant difference at < 0.05 by Fisher’s least significant difference test. subscripts within a column meant significant difference at < 0.05.