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. 2021 Mar 4;10(3):531. doi: 10.3390/foods10030531

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© 2021 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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Gallery plot of the selected signal peak areas obtained from T. matsutake samples at different frying temperatures (A) and frying times (B): (a) 100 °C, 80 s; (b) 120 °C, 80 s; (c) 160 °C, 80 s; (d) 200 °C, 80 s; (e) 160 °C,40 s; (f) 160 °C, 60 s; (g) 160 °C, 100 s; and (h) 160 °C, 120 s.

Gallery plot of the selected signal peak areas obtained from T. matsutake samples at different frying temperatures (A) and frying times (B): (a) 100 °C, 80 s; (b) 120 °C, 80 s; (c) 160 °C, 80 s; (d) 200 °C, 80 s; (e) 160 °C,40 s; (f) 160 °C, 60 s; (g) 160 °C, 100 s; and (h) 160 °C, 120 s.