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Effects of Origin on the Volatile Flavor Components of Morels Based on GC-IMS and GC×GC-ToF-MS
ZHOUXiaoQian, LIXiaoBei, ZHANGYanMei, ZHOUChangYan, RENJiaLi, ZHAOXiaoYan
Scientia Agricultura Sinica, 2024, 57(22): 4553-4567.   DOI: 10.3864/j.issn.0578-1752.2024.22.013

Fig. 5 GC×GC-ToF-MS data of volatile organic compounds of morels from different origins A: Statistical charts of quantitative classifications; B: PCA analytical charts
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