Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Table 4

Correlations between TP content and AC assays of dried orange snacks.

Analyses	Correlation coefficient (R^2)
	CUPRAC	DDPH	FRAP	TP content
CUPRAC	1.000
DPPH	0.5141	1.000
FRAP	0.6042	0.5774	1.000
TP content	0.9359	0.7366	0.6460	1.000