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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. 8 Multi-factor analysis plot of volatile compounds and environmental factors A: MFA analysis of each sample group; B: MFA analysis of volatiles identified by GC×GC-ToF-MS and GC-IMS and environmental factorsAT: Average temperature difference; AHT: Average high temperature; Aph: Available phosphorus; Apo: Available potassium; TN: Total nitrogen; OM: Organic matter
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