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Figure 1 | BMC Genomics

Figure 1

From: QTL mapping of the production of wine aroma compounds by yeast

Figure 1

Principal component analysis presenting the variability in the concentration of volatile compounds produced by the various segregants and parent strains (experiment A). A: Components 1 and 2 representing 37.7% of the global variation; B: Components 1 and 3 representing 33.8% of the global variation. Segregants are indicated in red, aroma compound vectors are given in blue.

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