Journal of Food Quality / 2019 / Article / Fig 3

Research Article

Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid

Figure 3

Cluster analysis (complete linkage clustering). Data from truffle sauces added with (a) stearic acid and (b) linoleic acid. Ordinal numbers referred to data from experiments as indicated in Table 1: 1–3 to P1.1/4–6 to P2.1/7–9 to P3.1/10–12 to P4.1/13–15 to P1.C/16–18 to P2.C/19–21 to P3.C/22–24 to P4.C. Ordinal numbers referred to data from experiments as indicated in Table 1: 1–3 to P1.C/4–6 to P1.2/7–9 to P2.C/10–12 to P2.2/13–15 to P3.C/16–18 to P3.2/19–21 to P4.C/22–24 to P4.2.
(a)
(b)