Skip to main content
. 2024 Nov 2;24:101946. doi: 10.1016/j.fochx.2024.101946

Fig. 3.

Fig. 3

GC-IMS analysis of air-dried duck meat under different treatments. Plot of principal component analysis scores (A); 3D topography (B); difference spectrum (C); fingerprinting (D). CK: untreated; US: ultrasonication (250 W, 4 min, 30 °C, 40 kHz); L: inoculation with L. fermentum CGMCC 1.7434; D: inoculation with D. hansenii GDMCC 2.149; LD: inoculation with L. fermentum CGMCC 1.7434 and D. hansenii GDMCC 2.149; US-LD: inoculation with L. fermentum CGMCC 1.7434 and D. hansenii GDMCC 2.149 after ultrasonic pretreatment (250 W, 4 min, 30 °C, 40 kHz).