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Science and Technology of Food Industry > 2009 > (04): 247-249.

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[1]	TAN Chunyuan, YAN Jie, HUANG Huimin, ZHOU Zhijian, WU Zijun. Optimization of Ultrasonic-assisted Extraction Process of Flavonoids from Damiana by Response Surface Methodology and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2021, 42(16): 191-198. DOI: 10.13386/j.issn1002-0306.2020120047
[2]	WANG Yan-duo, LIU Chun-yu, LV Shi-jie, WANG Ying, WANG Li-na, WANG Ji-hui. Optimization of total flavonoids extraction process in centipede fermentation by orthogonal test[J]. Science and Technology of Food Industry, 2017, (07): 183-186. DOI: 10.13386/j.issn1002-0306.2017.07.027
[3]	LU Yu, A Rong, ZHANG Yuan- yuan, ZHANG Mei- Li. Optimization of extraction technology of quinoa polyphenols by response surface methodology[J]. Science and Technology of Food Industry, 2016, (12): 311-315. DOI: 10.13386/j.issn1002-0306.2016.12.050
[4]	YANG Ya-yu, LIU Yu-de, ZHANG Yuan, SHI Xue-zhi. Orthogonal optimization for tea polyphenols from Green Tea based on multi-frequency ultrasound-assisted extraction[J]. Science and Technology of Food Industry, 2014, (19): 189-193. DOI: 10.13386/j.issn1002-0306.2014.19.032