Influence of different experimental variables on lemon bioflavonoid complex (LBC) composition
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Abstract
of different experimental variables: residue/water (w/v)
proportion, extraction temperature and time on yield and LBC
composition through a 23 factorial experimental design, each
experiment evaluating yield, total and reducing sugar contents,
total flavonoid concentration and total acidity. It was evident
the relationship existing between the variables evaluated and
experimental conditions selected as well as the interaction that
may exist among these experimental variables, which enabled
to select maximum yield and composition conditions to
obtain LBC.
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