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. 2022 Jun 3;14:100354. doi: 10.1016/j.fochx.2022.100354

Fig. 4.

Fig. 4

Effect of second-drying heat transfer methods on color attributes in green tea appearance (A-B) and soup (C). Effect of second-drying heat transfer methods on taste attributes (D). (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)