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. 2023 May 25;12(11):2136. doi: 10.3390/foods12112136

Figure 5.

Figure 5

The number of species (A) and relative content (B) of various volatile fractions in dried oysters under different drying conditions. CK: blanched oysters; VFD: vacuum freeze drying; VD: vacuum drying; NSD: natural sun-drying; HAD: hot air drying; Different letters indicate significant differences between groups (p < 0.05).