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

Figure 2.

Figure 2

Two-dimensional topographic plot (a) and fingerprint spectra (b) of the different cooking methods used for GC-IMS. CK: uncooked treated samples, A: boiled samples, B: steamed samples C: microwaved samples D: baked samples, E: air fried samples.