Journal of Food Quality / 2019 / Article / Fig 1

Research Article

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

Figure 1

PCA, corresponding validation plots of OPLS-DA, and OPLS-DA score plots derived from the GC × GC-TOF/MS between day 0 and day 4 and day 4 and day 8 during chilled ageing. Day 0: triangles; day 4: circles; day 8: squares.
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