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. 2022 Jul 22;15:100399. doi: 10.1016/j.fochx.2022.100399

Fig. 1.

Fig. 1

Heat plots of metabolites (A) and flavors (B) in roasted, germinated Sacha inchi seeds at different roasting temperatures and times. FAME, fatty acid methyl esters; FFA, free fatty acid; GABA, gamma-amino butyric acid; F, ungerminated seed and D, germination day.