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. 2020 May 31;25(11):2554. doi: 10.3390/molecules25112554

Figure 1.

Figure 1

SEM graphs showing the effect of blanching (90 °C/3 min) on the pomegranate seed microstructures (A) unblanched pomegranate seeds, (B) blanched pomegranate seeds, (C) parenchymal cells from unblanched pomegranate seeds and (D) parenchymal cells from blanched pomegranate seeds.