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. 2019 Nov 15;8(11):578. doi: 10.3390/foods8110578

Figure 3.

Figure 3

Digital microscope (left), and SEM (right) photographs of CAG beads frozen in liquid nitrogen and freeze-dried: (a) before heat treatment CAG bead; (b) CAG beads were heated at 40 °C; (c) CAG beads were heated at 70 °C; (d) CAG beads were heated at 100 °C. Magnification of the images are 40×, 500×, and 2500×.