Fig. 3.
Chocolate hardness with added EO from three different vegetal species stored at 25 °C and at 18 °C. The red lines correspond to the addition of 10 μL of OE to 500 g of chocolate, the brown lines to 12 μL and the black lines to 14 μL. (For interpretation of the references to color in this figure legend, the reader is referred to the Web version of this article.)
