Fig. 2From: Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomaceEffects of different drying methods on the ABTS+ (A) and DPPH (B) scavenging ability of blueberry pomace. VC: vitamin C, 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