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. 2020 Jul 18;9(7):955. doi: 10.3390/foods9070955

Figure 3.

Figure 3

Scanning electron micrographs of the dried particles of Tagus algae obtained by different drying and extraction processes. (a), Lyophilized algae. (b), Dried in the oven (180 °C, 30 min). (c), Lyophilized and extracted at 25 °C. (d), Dried in the oven and extracted at 25 °C. (e), Lyophilized and extracted at 100 °C. (f), Dried in the oven and extracted at 100 °C. Scale bars = 5 μm.