Fig. 4From: Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomaceHPLC chromatograms of blueberry pomace dehydrated using different drying methods. A Control, B HAD-40 °C, C HAD-50 °C, D HAD-60 °C, E HAD-70 °C, F freeze drying (FD), G microwave vacuum drying (MVD), and H microwave freeze vacuum drying (MFD). The peak number in this figure matches what is displayed in Table 2Back to article page