Skip to main content
. 2020 Sep 12;8(10):5748–5762. doi: 10.1002/fsn3.1877

Figure 2.

Figure 2

Electronic nose analysis. a, Radar charts of volatile compounds in squid from different cooking methods. b, Analysis of the predominant volatile compounds in squid samples. RAW: raw squid; BO: boiled squid; ST: steamed squid; SV: sous vide cooking squid