Optimizing conditions for E-and Z-ajoene formation from garlic juice using response surface methodology.

Food Sci Nutr · 2014 · PMC4237492 · PMID 25473520

Europe PMC DOI

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highly significantno p-value reported

The quadratic term for Y 1 was highly significant at the 99% probability level, whereas the linear terms of all dependent variables and the cross-product terms of Y 1 and Y 2 were not significant at the 95% probability level.

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