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. 2024 Jul 15;13(14):2221. doi: 10.3390/foods13142221

Figure 1.

Figure 1

Changes in volatile flavor compounds during the processing of passion fruit-roasted chicken: (A) aldehydes, (B) ketones, (C) alcohols, (D) esters, and (E) hydrocarbons. a–f: different letters indicate statistical significance (p < 0.05) between different groups.