Effect of High-Pressure Treatment on the Quality of a <i>Hericium erinaceus</i>: Millet Composite Beverage

<table class="table-group" id="tab5"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Principal component</td><td class="align_center">Contribution rate (%)</td><td class="align_center">Cumulative contribution rate (%)</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">1</td><td class="align_center">28.5</td><td class="align_center">28.5</td></tr><tr><td class="align_left">2</td><td class="align_center">22.5</td><td class="align_center">51.0</td></tr><tr><td class="align_left">3</td><td class="align_center">14.9</td><td class="align_center">65.9</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Contribution and cumulative contribution of principal components.</div>

Journal of Food Quality

tab5

Table 5

Table 5: Effect of High-Pressure Treatment on the Quality of a <i>Hericium erinaceus</i>: Millet Composite Beverage 

Journal of Food Quality

Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage

Table 5