Research Article

Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)

Figure 2

Vitamin C variation during twenty weeks of storage of galega kale dried at 40, 55, and 70°C, packed without vacuum (NVP) and with vacuum (VP). Bars are limits of standard deviation.