Table 1 Levels and variables used in the experimental design.
From: In vitro antioxidant extracts evaluation from the residue of the Hevea brasiliensis seed
Variables|levels | − 1 | 0 | + 1 |
|---|---|---|---|
Extraction time (h) | 2 | 4 | 6 |
Extract concentration (g L−1) | 20 | 40 | 60 |
From: In vitro antioxidant extracts evaluation from the residue of the Hevea brasiliensis seed
Variables|levels | − 1 | 0 | + 1 |
|---|---|---|---|
Extraction time (h) | 2 | 4 | 6 |
Extract concentration (g L−1) | 20 | 40 | 60 |
