Fig. 2From: Effect of altitude of coffee plants on the composition of fatty acids of green coffee beansBoxplot showing the distribution of the concentration (mg/g) of palmitic acid (a), stearic acid (b), oleic acid (c) and linoleic acid (d) among green coffee beans from the three topographical regions. Horizontal bars indicate the median for each class; vertical bars indicate the maximum and minimum value. The stars present in a and b indicates possible outlierBack to article page