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. Author manuscript; available in PMC: 2021 Feb 18.
Published in final edited form as: Environ Sci Eur. 2020 Sep 18;32:118. doi: 10.1186/s12302-020-00396-5

Figure 8.

Figure 8

Method calibration. “Total” extracted lipids (in % ww) obtained from modified Smedes [46] extraction (MSE, this work) and from Twisselmann [65] hot extraction of chicken eggs, bovine fat, bovine liver, fish meat, bovine meat and (human) whole milk, each covering a range of lipid fractions. A log-log plot was chosen to improve visibility of narrow spaced data points.