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. 2024 Mar 1;13(5):777. doi: 10.3390/foods13050777

Figure 3.

Figure 3

3D response surface plots showing the interactive effects of the independent variables on the total amounts of flavonoid yield (μg/g). Liquid–solid ratio and ultrasonic temperature (A); Liquid–solid ratio and water content in DES (B); Ultrasonic temperature and water content in DES (C).