Figure 5
From: Fourier transform infrared spectroscopy as a method to study lipid accumulation in oleaginous yeasts
Time dependence of fatty acid production by Fourier transform infrared (FTIR) analysis. Time dependence of the CH stretching band area, between 3,050 and 2,800 cm-1, (A) and of the ester C = O (B), normalized for the total protein content.