Figure 4. (Color online) Dynamic alterations of key nutrient components of raw material (A), semi-finished product (B) and finished product (C) extracts of P. yezoensis. The color indicates a correction coefficient as scaled on the right-hand side. The warm colors (e.g., red) denote an increase in the levels of compounds in B and C against the levels in A and B, respectively, and the cool colors (e.g., blue) indicate a decrease. DOA, 6-deoxy-ascobate; OAV, 2-oxo-5-aminovalerate; HAV, 2-hydroxy-5-aminovalerate; COS, choline-O-sulfate

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Effects of Food Processing on the Nutrient Composition of Pyropia yezoensis Products Revealed by NMR-based Metabolomic Analysis

Yangfang Ye, Rui Yang, Yongjiang Lou, Juanjuan Chen, Xiaojun Yan, Huiru Tang

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