Dataset: satsuma.csv Source: S. Qiu and J. Wang (2015). "Effects of Storage Temperature and Time on Internal Quality of Satsuma Mandarin (Citrus Unshiu marc.) by Means of E-Nose and E-Tongue Based on Two-Way MANOVA Analysis and Random Forest," Innovative Food Science and Emerging Technologies, Vol. 31, pp. 139-150. Description: Experimental results of experiment measuring 4 responses: Vitamin C, Total solube solid (TSS), Total Acid (TA), and sugar/acid ratio (SA). 2 Factors: Storage Temperature (4C, 10C, 20C) and Storage days (3,6,9,12). The 0 day measurements do not seem to have been included in analysis. Data simulated to match univariate results. Multivariate analysis purely for educational/computational use. Variables Temp Time Temp.ID (1,2,3) Time.ID (1,2,3,4) vC (Vitamin C) TSS TA SA