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. 2015 Sep 9;4(3):400–419. doi: 10.3390/foods4030400

Figure 1.

Figure 1

The 3D response surface and 2D contour plots of the (a) process yield and the retentions of (b) total saponin content (TSC); (c) total phenolic content (TPC); (d) total flavonoid content (TFC) and (e) total antioxidant activity (TAA) in response to concentration (X1) and ratio (X2).