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. 2024 Jul 15;23:101654. doi: 10.1016/j.fochx.2024.101654

Fig. 1.

Fig. 1

Thiobarbituric acid reactive substances (TBARS) value variation of Chinese stewed beef during cooking-refrigeration-reheating (different lowercase letters show significant differences at P ≤ 0.05) (A), fingerprint map of aroma compounds(B), two-dimensional differential map of HS − GC − IMS spectra (C), and principal component analysis based on the peak intensities of aroma compounds detected by HS − GC − IMS (D).