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. 2022 Jul 27;11(15):2240. doi: 10.3390/foods11152240

Figure 9.

Figure 9

The contents of chlorogenic acid and luteolin in chrysanthemum cakes dried by different methods. Control: freeze-drying; HAD: hot air drying at 65 °C; IR-HAD: combined infrared and hot air drying at 65 °C; IR-HAD + HAD: sequential IR-HAD and HAD at 65 °C. Different lowercase letters (a–d) represent significant differences between the values of different drying methods (p < 0.05).