The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of <i>Eleutherococcus brachypus</i> and Its Storage Stability and Antioxidant Properties

<div>Response surface optimization of yield of anthocyanin. (a) Ethanol concentration and liquid-to-material ratio; (b) ultrasonic irradiation power and liquid-to-solid ratio; and (c) ultrasonic irradiation power and ethanol concentration.</div>

Journal of Food Biochemistry

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Figure 2: The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of <i>Eleutherococcus brachypus</i> and Its Storage Stability and Antioxidant Properties 

Figure 2 | The Response Surface BBD Method was Used to Optimize the Ultrasonic-Assisted Extraction of Anthocyanins from the Fruits of Eleutherococcus brachypus and Its Storage Stability and Antioxidant Properties 