Fig. 3: OPLS-DA-score plot.
From: Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces
A Cooking technique. B Temperature (°C). C Time (minutes).
Fig. 3: OPLS-DA-score plot. | npj Science of Food
From: Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces
A Cooking technique. B Temperature (°C). C Time (minutes).
