The chicken broth samples with different stewing times had a significant trend to separate, indicating that the small molecular metabolites profiles were differentiated in different stewing times, and the cross-validation results were R 2 Y=0.963 and Q 2 =0.832, indicating that the extracted information could reflect most of the information in the original data.
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Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth.
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The sentences
With the prolongation of the stewing time, the concentration of various fatty acids in the chicken broth had an increasing trend.