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. 2024 May 23;22:101499. doi: 10.1016/j.fochx.2024.101499

Fig. 5.

Fig. 5

Effects of browning model characteristics on tomatoes during moisture-assisted aging technology. (A) Heatmap (B) 5-HMF formation pathway (C) Furfural formation pathway.

*Abbreviation description: U and B mean unblanched and blanched, respectively. W and D mean the samples used fresh or pre-dried tomatoes, respectively.

*The number after “-” means aging day.