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. 2023 Oct 13;12(20):3759. doi: 10.3390/foods12203759

Figure 2.

Figure 2

TGA and DTGA curves of the DAS, the active extracts (E-160 and E-180) (a), and the insoluble fractions (R-160 and R-180) (b) obtained from SWE at 160 and 180 °C.