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. 2019 Sep 8;8(9):399. doi: 10.3390/foods8090399

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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(A) Score plot of principal component analysis (unsupervised) based on UPLC–Q-TOF/MS spectra of different moist cooking blanching treatments. Group 1 included the hot water bath blanching at 95 °C using water or 5% or 10% lemon juice as blanching medium for 5 min. Group 2 included the raw leaves. (B) Loading of Principal component analysis based on UPLC–Q-TOF/MS spectra of different moist cooking blanching treatments.

(A) Score plot of principal component analysis (unsupervised) based on UPLC–Q-TOF/MS spectra of different moist cooking blanching treatments. Group 1 included the hot water bath blanching at 95 °C using water or 5% or 10% lemon juice as blanching medium for 5 min. Group 2 included the raw leaves. (B) Loading of Principal component analysis based on UPLC–Q-TOF/MS spectra of different moist cooking blanching treatments.