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. 2024 Nov 22;13(23):3737. doi: 10.3390/foods13233737

Figure 1.

Figure 1

DOLP yield under different solid−liquid ratios (A); Relationship between ln[C/(C − C)] and ultrasonic extraction time at different ultrasonic power levels (B); Relationship between (C − C)/C and ultrasonic time at different ultrasonic power levels (C); Relationship between t1/2 and ultrasonic power (D); Relationship between 104Du and ultrasonic power (E); DOL extracts by MD (F(a)), HAD (F(b)), VFD (F(c)), and DOLP by VFD (F(d)). Different lowercase letters in Figure 1A indicate significant differences (p < 0.05).