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. 2024 Feb 12;13(4):560. doi: 10.3390/foods13040560

Figure 2.

Figure 2

The plots for 3D response surface reveal the effect of (A) pressure and pressure-holding time; (B) pressure and ethanol concentration; (C) pressure-holding time and ratio of liquid-to-solid; (D) pressure-holding time and ethanol concentration; (E) pressure and ratio of liquid-to-solid; (F) ethanol concentration and ratio of liquid-to-solid on the extraction amount of flavonoid.