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. 2021 Apr 26;10(5):944. doi: 10.3390/foods10050944

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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ATR-FTIR spectra zoomed region at 1220–920 cm⁻¹ of fried (a) and roasted (b) sunflower seed samples at zero () and 10 () days of oxidative treatment at 100 °C.

Inline graphic — ATR-FTIR spectra zoomed region at 1220–920 cm⁻¹ of fried (a) and roasted (b) sunflower seed samples at zero () and 10 () days of oxidative treatment at 100 °C.