Comparison of Geographical Traceability of Wild and Cultivated Macrohyporia cocos with Different Data Fusion Approaches

Figure 4

The chromatograms of wild (a) and cultivated (b) M. cocos samples from five geographical origins. Peaks 1–5 are dehydrotumulosic acid, poricoic acid A, 3-epidehydrotumulosic acid, dehydropachymic acid, and dehydrotrametenolic acid.

(a)

(b)