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Journal of Food Quality
/
2020
/
Article
/
Tab 1
/
Research Article
Optimization of Enzymatic Conditions of Sturgeon Muscles and Their Anti-Inflammatory Potential
Table 1
Independent variables and levels used in response surface design.
Independent variables
Units
Levels
−1
0
1
pH (
X
1
)
8.5
9.0
9.5
Time (
X
2
)
h
4
5
6
Temperature (
X
3
)
°C
45
50
55
Enzyme additive amount (
X
4
)
U/g
6000
8000
10000