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. 2023 Feb 3;12(3):658. doi: 10.3390/foods12030658

Table 4.

Optimum levels and contribution of factors and expected results for the validation trial.

Factors Optimum
Levels
Contribution
P
(µg/L)
B
(g/L)
Yx
(µg/g)
F1 1 1154.2 4.9 19.6
F2 1 220.9 1.7 -8.7
F3 2 289.6 0.6 10.2
F4 3 507.7 2.0 10.5
Current grand average of performance 2057.9 10.4 191.8
Contribution of all factors 2172.4 9.2 31.6
Expected result 4230.3 19.6 223.5
Confidence interval 154.2 0.8 17.2