Figure 5 | Scientific Reports

Figure 5

From: Comparison of dimension reduction methods on fatty acids food source study

Figure 5The alternative text for this image may have been generated using AI.

Diagram of suggested food sources. We calculated the correlation coefficients (CCs) between the loading values in the ICA results and the published FA composition in foods29. Then, we selected the foods with the top 10 highest CCs in four major food sources of animal meats (A), plants (B), dairy products (C), and marine foods (D).

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