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. 2021 Apr 9;10(4):806. doi: 10.3390/foods10040806

Figure 8.

Figure 8

Effect of process parameters on the total phenol content. In the figure, (a) total phenolic content vs EtOH concentration and L/S Ratio; (b) total phenolic content vs time and EtOH concentration; (c) total phenolic content vs L/S ratio and time. The hold values are set for treatment time 15 h, ethanol concentration 50%, and L/S ratio 20. The unit for total phenolic content is mg GAE (gallic acid equivalent).