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. 2024 Nov 22;24:102033. doi: 10.1016/j.fochx.2024.102033

Fig. 2.

Fig. 2

Changes of taste-active compounds in chicken roasted at high temperature after marinating with different teas. (A) The PCA of taste-active compounds. (B)-(F) Intensity changes of some important taste-active compounds. (G) The variable importance in the projection scores of taste-active compounds.