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. 2023 Feb 8;10:1106009. doi: 10.3389/fnut.2023.1106009

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Copyright © 2023 Geng, Zhu, Wang, Yu, Li, Yang, Hu, Zhang and Yang.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Effects of different drying methods on ascorbic acid content of sea buckthorn berries. Different letters in the figure reveal significant differences (P < 0.05) according to the Duncan test.