Fig. 1From: Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomaceEffects of different drying methods on total phenolic (A), total anthocyanins (B) and total sugar (C) content ofblueberry pomace. Samples that were not dried served as the control. HAD: hot air drying (40, 50, 60, and 70 °C), FD: freeze drying, MVD: microwave vacuum drying, and MFD: microwave freeze vacuum dryingBack to article page