. 2018 Jul 16;55(9):3391–3398. doi: 10.1007/s13197-018-3227-6

Table 1.

The effect of drying methods on nutritional components of the Chinese chestnuts

Drying methods	Starch	Reducing sugar	Protein	Vitamin C	Tannin
ND	41.52 ± 0.24^b	13.84 ± 0.011^c	7.48 ± 0.52^b	63.81 ± 0.43^b	1.88 ± 0.006^c
HAD	40.8 ± 0.013^c	13.76 ± 0.04^c	7.62 ± 0.018^a	59.74 ± 0.43^c	1.93 ± 0.013^c
FVD	44.75 ± 0.43^a	14.67 ± 0.07^a	7.66 ± 0.024^a	69.72 ± 0.4^a	2.89 ± 0.08^a
MD	42.58 ± 0.39^b	14.13 ± 0.06^b	7.65 ± 0.012^a	68.43 ± 0.41^a	1.961 ± 0.009^c
MVD	43.53 ± 0.28^a	14.4 ± 0.074^a	7.67 ± 0.028^a	68.2 ± 0.22^a	2.40 ± 0.023^b

a, b, c, and d in the same column indicate significant mean difference by Tukey’s LSD test at P = 0.05