Fig. 1
![Fig. 1](http://media.springernature.com/full/springer-static/image/art%3A10.1186%2Fs12906-016-1132-y/MediaObjects/12906_2016_1132_Fig1_HTML.gif)
Effects of drying methods on concentrations of total phenolic (a), total tannins (b) and total flavonoid (c) of pomegranate peel. Bars with same letter are not significantly different (P < 0.05; Duncan’s multiple range test). Data represent the Mean ± SE (n = 3)