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. 2016 Oct 13;54(4):921–932. doi: 10.1007/s13197-016-2356-z

Fig. 2.

Fig. 2

Response surface plots of whole mung bean showing the effect of temperature and extraction duration on TAA (a temperature and duration at 60 % v/v acetone concentration; b temperature and duration at 25 % v/v ethanol concentration; c temperature and duration at 20 % v/v methanol concentration; d temperature and duration at 100 % water)