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. 2020 Jun 22;9(6):818. doi: 10.3390/foods9060818

Figure 1.

Figure 1

Principal component analysis of the volatile compound natures affected by CD concentrations (0, 1, 2, and 4) and the presence (+) or absence (−) of excessive flavor-entrapped CD (+CD and −CD groups) in ISP colloid.

HHS Vulnerability Disclosure