Optimization of the microwave-assisted enzymatic extraction of Rosa roxburghii Tratt. polysaccharides using response surface methodology and its antioxidant and α-d-glucosidase inhibitory activity
Keywords: PB; Plackett-Burman; PR; polysaccharides from roxburghii fruit; MAEE; Microwave-assisted enzymatic extraction; CCD; central composite design; RSM; Response surface methodology; Man; d-Mannose; Rib; d-ribose; Rha; l-rhamnose; GluUA; d-glucuronic acid; GalU