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. 2024 Jan 25;13(3):390. doi: 10.3390/foods13030390

Figure 1.

Figure 1

Electronic nose radar map of samples with different cooking methods (A), loading analysis of samples with different cooking methods (B), PCA two-dimensional map of samples with different cooking methods according to an electronic nose (C). CK: uncooked treated samples, A: boiled samples, B: steamed samples C: microwaved samples D: baked samples, E: air fried samples.