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. 2021 Jan 13;3(8):2222–2235. doi: 10.1039/d0na00958j

Fig. 2. Characterization of processed herbs followed by characterization of the hydrophobic components: (a) left panel: AFM image of fresh Zingiber officinale; right panel: AFM image of baked Zingiber officinale. (b) Left panel: AFM image of fresh Lycium chinense; right panel: AFM image of baked Lycium chinense.

Fig. 2