Figure 4. Effects of drying methods on the colorimetric parameters L*, a*, and b*. (A) Lightness (L*), (B) redness/greenness coordinate (a*), and (C) yellowness/blueness coordinate (b*). The dashed horizontal line represents the reference value (100%). Error bars indicate standard deviation. FD: freeze-drying; HAD: hot-air drying; IR: infrared drying; VD: vacuum drying; MW: microwave drying

From

Quantitative Assessment of Drying Methods for Preserving Bioactive Compounds, Antioxidant Properties, and Color Quality of Citrus Matrices: A Meta-analysis

Ana-kpan Dome Vincent BEKUONÉ SOMÉ, Mamounata DIAO, Rocksane Octavia Kiswendsida NIKIEMA, David BAZIÉ, Désiré OUARO, Zakaria DINDANÉ, Roger DAKUYO, Fréderic Anderson KONKOBO, Hemayoro SAMA, Samson GUENNÉ, Crépin Ibingou DIBALA, Mamoudou Hama DICKO

• Previous
• Figure 4 of 4  (Figures index)