The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices

<div>Changes in the moisture content values of apple slices during drying ((a) = 1.5 ± 0.5 mm thickness, (b) = 5 ± 0.5 mm thickness).</div>

Journal of Food Quality

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Figure 1

Figure 1: The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices 

Figure 1 | The Effect of Drying Temperature and Thickness on the Drying Kinetic, Antioxidant Activity, Phenolic Compounds, and Color Values of Apple Slices 