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. 2019 Apr 5;56(5):2446–2457. doi: 10.1007/s13197-019-03720-x

Fig. 2.

Fig. 2

TPC, TFC, TAC of fresh and dried hawthorn fruit slices. TPC total phenol contents (g GAE/100 g DW), TFC total flavonoid contents (g RE/100 g DW), TAC total triterpenoid acid contents (g OAE/100 g DW), RF raw fresh fruit, HAD hot air drying, FD freeze drying, MD microwave drying, SND solar natural drying. Data are the mean of triplicates; vertical bars indicate standard error. Different letters within each bar indicate a significant difference (P < 0.05)