Fig. 4From: Effect of drying methods and parameters on the antioxidant properties of tea (Camellia sinensis) leavesComparison of antioxidant capacity between oven dried and SHS dried tea leaves at different drying duration. (*) indicates significant differences (p < 0.05) between values at the same time based on independent sample t-test. (SHS = Superheated steam)Back to article page