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. 2023 Jul 28;9(8):792. doi: 10.3390/jof9080792

Figure 5.

Figure 5

Heatmap of the volatile components of S. rugoso-annulata soup processed by six different methods and 3 levels of particle sizes (data obtained from reference [15]). Notes: * means octanoids. P1—particle size 181.25 μm; P2—particle size 36.63 μm; P3—particle size 7.06 μm; RT—room temperature; HHP—high hydrostatic pressure; UT—ultrasound treatment; HG—homogenization.