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. 2020 Jan 31;21(3):942. doi: 10.3390/ijms21030942

Figure 2.

Figure 2

FT-IR spectra of E. oleracea oil (EOO) (A), β-cyclodextrin (B), EOO-β-cyclodextrin inclusion complexes prepared by kneading (C) and slurry (D), hydroxy-propyl-β-cyclodextrin (E), and EOO-hydroxy-propyl-β-cyclodextrin inclusion complexes prepared by kneading (F) and slurry (G).