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Journal of Food Quality
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2022
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Article
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Tab 8
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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 8
Contribution value of element principal component.
Amino acids
Component
1
2
3
4
Aspartic acid
0.432
0.854
0.178
−0.228
Threonine
0.417
−0.750
0.176
−0.482
Serine
0.745
−0.103
0.589
0.296
Glutamic acid
0.843
−0.301
−0.045
−0.443
Glycine
0.991
0.112
−0.064
−0.031
Alanine
0.984
−0.040
−0.148
−0.089
Valine
0.882
0.334
0.315
0.104
Methionine
0.037
−0.397
0.776
0.488
Isoleucine
0.809
0.587
−0.011
0.029
Leucine
0.743
0.634
−0.089
0.195
Tyrosine
0.814
−0.490
−0.256
0.176
Phenylalanine
0.902
−0.377
−0.131
0.163
Lysine
0.884
−0.454
−0.112
−0.017
Histidine
0.917
−0.344
−0.164
0.117
Arginine
0.675
0.510
0.443
−0.295
Proline
0.349
0.253
−0.847
0.311