Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

Figure 1

Changes in (a) absorbance at 420 nm (a.u.), (b) absorbance at 520 nm (a.u.), (c) absorbance at 620 nm (a.u.), and (d) hue for blueberry juices and wines. . Columns with different superscript letters are significantly different, .

(a)

(b)

(c)

(d)