a Absorption: bands (b), shoulders (s); bAbsorption intensity:
vs, very strong; s, strong; m, medium;w, weak; vw, very weak.
Li, Q., Chen, J., Huyan, Z.,
Kou, Y., Xu, L., Yu, X., & Gao, J. M. (2019). Application of Fourier
transform infrared spectroscopy for the quality and safety analysis of
fats and oils: A review. Critical Reviews in Food Science and Nutrition,
59(22), 3597-3611.
26. This line is not clear. In figure 2A,
is
the author showing spectra of samples, or a variation spectrum?