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

Table 3.

Exact mass/retention time pairs responsible for the separation of all hot water-blanched Chinese cabbage leaves irrespective of the type of blanching medium.

Primary ID Retention Time Mass P(1)P p(corr)(1)P
4.02_193.0497 4.02 193.0497 −0.21239 −0.912351
4.01_223.059 4.01 223.0599 −0.29435 −0.984697
3.48_325.0552 3.48 325.0552 −0.15576 −0.984697
4.01_339.0712 4.01 339.0712 −0.19615 −0.984697
2.90_963.2412 2.90 963.2412 −0.25714 −0.984697
3.13_977.2561 3.13 977.2561 −0.16666 −0.984697