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Journal of Food Quality
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2022
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Article
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Tab 7
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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 7
Results of principal component analysis.
Component
Initial eigenvalue
Rotate the sum of squares loading
Total
Variance (%)
Accumulate (%)
Total
Variance (%)
Accumulate (%)
1
9.241
57.759
57.759
7.125
44.532
44.532
2
3.455
21.592
79.351
5.259
32.869
77.402
3
2.183
13.645
92.996
1.916
11.977
89.378
4
1.121
7.004
100
1.699
10.622
100