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

Figure 10.

Figure 10

Scanning electron microscope images of dried chrysanthemum at 65 °C by different drying methods: (A): freezing drying; (B) hot air drying (HAD); (C) combined infrared and hot air drying (IR-HAD); (D): sequential IR-HAD and HAD (IR-HAD + HAD).