Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

Figure 3

Principal component analysis (PCA) plot. PCA loadings plot for different variables on the two first principal components (PC1 and PC2). SS, soy sauce; RW, red wine; RCP, red chili paste; SP, soybean paste; RG, red ginseng; BC, blackcurrant; EB, elderberries; CP, chili pepper; BB, blueberries; CB, cherry berry; BT, black tea.