Fig. 1: Multivariate statistical analysis. | npj Science of Food

Fig. 1: Multivariate statistical analysis.

From: Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea

Fig. 1

a Principal component analysis (PCA). b Partial least squares discriminant analysis (PLS-DA). c Permutation test. d Heatmap of differential metabolites. e Differential metabolite composition in dried finished tea, bubble size represents metabolite abundace. FT represents the sample of fresh tea leaves, W represents the sample of withered leaves, F represents the sample of fermented leaves, D represents the sample of dried finished tea, QC represents the sample of quality control. Similarly hereinafter.

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