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. 2016 Jan 28;6:20066. doi: 10.1038/srep20066

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The relative content of lipids and proteins is calculated by the relative intensity of the two characteristic peaks at 4864 cm⁻¹ (proteins) and 4336 cm⁻¹ (lipids) in the second derivative spectra of the (a) yolk and (b) oil droplets.