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

Fig. 3.

Fig. 3

Changes of volatile compounds in chicken roasted at high temperature after marinating with different teas. (A) The PLS-DA of volatile compounds. (B) Heatmap of volatile compounds. (C) The variable importance in the projection scores of volatile compounds.