Fig. 3From: Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomaceSEM micrographs of blueberry pomace dehydrated using different drying methods and observed at 5000 × magnification. A HAD-40 °C, B HAD-50 °C, C HAD-60 °C, D HAD-70 °C, E freeze drying (FD), F microwave vacuum drying (MVD), and G microwave freeze vacuum drying (MFD)Back to article page