Table 5.

ANOVA for the response surface model for ajoene formation.

Responses1	Source	df	SS	MS	F-value	P-value
Y1	Lack of fit	5	78,106	15,621	63.77	0.0155
	Pure error	2	489.94	244.97
	Total error	7	78,596	11,228.00
Y2	Lack of fit	3	35,745	7148.91	4241.31	0.0002
	Pure error	3	3.37	1.69
	Total error	3	35,748.00	5106.84

df, degrees of freedom; ss, sum of squares; MS, mean square.

¹Y₁ is Z-ajoene content; Y₂ is E-ajoene content (μg/g of garlic juice).