Figures index

From

Effect of Ingredients on Non-enzymatic Browning, Nutritional Value and Furanic Compounds in Spanish Infant Formulas

José Contreras-Calderón, Eduardo Guerra-Hernández, Belén García-Villanova, Faver Gómez-Narváez, Andrés Zapata-Betancur

Journal of Food and Nutrition Research. 2017, 5(4), 243-252 doi:10.12691/jfnr-5-4-6
  • Figure 1. Principal component analysis (PCA) of the IFs according to the determinations of heat damage indicators
  • Figure 2. Clusters formed from IFs samples according to PC1 and PC2