Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices

<div>GC-IMS spectrum of volatile organic compound in lyophilized lemon slices from different groups (left: G1; middle: G2; right: G3): (a) three-dimensional spectra; (b) the two-dimensional topographic plot; (c) comparison spectra (<i>Y</i>-axis: the retention time of the gas chromatography; <i>X</i>-axis: the ion migration time).</div>

Journal of Food Biochemistry

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Figure 4

Figure 4: Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices 