Skip to main content
. 2014 Aug 4;2(5):605–611. doi: 10.1002/fsn3.148

Figure 1.

Figure 1

Response surface plot for optimization of Z-ajoene formation from oil-macerated garlic. X1 (time, hours), X2 (temperature, °C) and X3 (oil volume, multiplied by weight). Y1 (Z-ajoene content of μg/g of garlic juice). The interaction between (A) temperature and time, (B) temperature and oil volume, (C) time and oil volume.