Fig. 3From: Effect of drying methods and parameters on the antioxidant properties of tea (Camellia sinensis) leavesComparison of total phenolic and flavonoid contents between oven dried and SHS dried tea leaves at different temperatures. (*) indicates significant differences (p < 0.05) between values at the same temperature based on independent sample t-test. (SHS = Superheated steam)Back to article page