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. 2022 Feb 10;11(4):508. doi: 10.3390/foods11040508

Figure 2.

Figure 2

Volatile compounds identified by SBSE-TD/GC-MS/MS of ginger extracts for 6 types of pre-treatment processes. Significance was compared with one-way ANOVA between the extraction method and the area of compound classification; GJ, squeezed raw ginger; GT, ginger tea; HW, hydrothermal extraction; HWE, hydrothermal enzyme-assisted extraction; HP, high-pressure extraction; HPE, high-pressure enzyme-assisted extraction; ***, p < 0.001.