Optimization of extraction technology of total flavonoids from Chinese yam by response surface methodology

XU Jingya1, SU Xiaojun1,2, LI Qingming1, LI Wenjia1, WU Qian1, GUO Shiyin1*

China Brewing ›› 2016, Vol. 35 ›› Issue (5) : 115-118.

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China Brewing ›› 2016, Vol. 35 ›› Issue (5) : 115-118. DOI: 10.11882/j.issn.0254-5071.2016.05.024

Optimization of extraction technology of total flavonoids from Chinese yam by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(5): 115-118 https://doi.org/10.11882/j.issn.0254-5071.2016.05.024

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