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. 2023 Jul 10;9(7):e18139. doi: 10.1016/j.heliyon.2023.e18139

Fig. 5.

Fig. 5

DSC thermograms of chocolate samples. The dotted lines correspond to the addition of 10 μL of OE to 500 g of chocolate, the dashed lines to 12 μL and the continuous lines to 14 μL.