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Journal of Food Quality
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2022
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Article
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Tab 11
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Research Article
Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids
Table 11
Contribution value of element principal component.
Amino acids
Component
1
2
3
Aspartic acid
0.674
0.732
−0.100
Threonine
0.805
0.474
0.355
Serine
0.861
0.508
−0.018
Glutamic acid
0.889
−0.176
−0.419
Glycine
0.998
−0.017
−0.035
Alanine
0.805
−0.027
−0.562
Valine
0.994
−0.077
0.049
Methionine
0.657
−0.467
0.582
Isoleucine
0.996
−0.045
0.073
Leucine
0.989
−0.126
0.054
Tyrosine
0.964
−0.185
0.022
Phenylalanine
0.980
−0.126
−0.023
Lysine
0.952
−0.288
−0.037
Histidine
0.971
−0.232
0.047
Arginine
0.985
−0.152
0.036
Proline
0.436
0.889
0.131