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Fig. 3 | AMB Express

Fig. 3

From: Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor

Fig. 3

Principal component analysis of volatile compounds on three layers of fermented Zaopei samples. The first principal component (X axis) explains 78.3% of the total variance of the dataset, while the second principal component (Y axis) explains 18.7% of the total variance of the dataset. UZ, MZ, and DZ, represent the samples collected from up, middle, and down layer of fermented Zaopei, respectively

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