extremely significantp < 0.001
With regard to ChCl-MaA, the pH value of ChCl-MaA (D) and the extraction temperature (E) had extremely significant effects ( p < 0.001) on pectin yield, but the extraction time had no influence on pectin yield.
With regard to ChCl-MaA, the pH value of ChCl-MaA (D) and the extraction temperature (E) had extremely significant effects ( p < 0.001) on pectin yield, but the extraction time had no influence on pectin yield.