Fig. 2From: Possibility of using the tips obtained from the “Uradome” of moso bamboo (Phyllostachys pubescens) as a food sourcePrincipal component analysis of the oxalic acid taste of uradome tips and bamboo shoots by αASTREE. This is the result of principal component analysis of the taste of uradome tips, bamboo shoots, and three concentrations of oxalic acid. The black arrow (→) indicates the direction in which the oxalic acid taste becomes strongerBack to article page