Figure 2. PCA score plot of PC1 and PC2 showing the distribution of chocolates produced from different fermentation boxes

From

The Influence on Phenolic, Aroma Compounds, Rheological and Sensory Properties of Chocolates by Different Strains Inoculated Fermentation

Ying Chun Lin, Youk Meng Choong

Journal of Food and Nutrition Research. 2021, 9(3), 124-135 doi:10.12691/jfnr-9-3-4