highly significantp < 0.01
The liquid‒solid ratio (A), the extraction temperature (B) and the ultrasonic power (C), which affect the extraction of anthocyanins, reached a highly significant level (p < 0.01).
The liquid‒solid ratio (A), the extraction temperature (B) and the ultrasonic power (C), which affect the extraction of anthocyanins, reached a highly significant level (p < 0.01).