3Pinelo M Zornoza B, Meyer A S. Selective release of phe- nols from apple skin: mass transfer kinetics during solvent and enzyme-assisted extraction[J]. Separation and Purifica- tion Technology, 2008,63 : 620-627. 被引量：1
4Wen Huang, An Xu, Hai Niu,et al. Optimised ultrasonic- assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multi-test systemsin vltro[J]. Food Chemistry,2009,114 1147-1154. 被引量：1
5Box G E P, Hunter W G. Statistics for experimentsz an introduction to design data analysis and model building [M]. New Norkz Wiley,1990. 被引量：1
6Erbay Z, Icier F. Optimization of hot air drying of olive leaves using response surface methodology[J]. Journal of Food Engineering, 2009,91 533-541. 被引量：1
7Zhang Q A, Zhang Z Q, Yue X F, et al. Response surface optimization of ultrasound-assisted oil extraction from au- toclaved almond powder [J]. Food Chemistry, 2009, 116 z 513-518. 被引量：1
