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GC-MS analysis of the interactions between SiO2 NPs and fatty acids in olive oil with respect to incubation times at (A) 4°C, (B) 25°C, and (C) 40°C. *Denotes significant difference from olive oil control (p < 0.05). No statistical differences were found between different incubation times (p > 0.05). Interactions at 4°C after 48 h could not be detected due to NP gelation in olive oil (See Supplementary Figure 1).
