Figure 3 | Scientific Reports

Figure 3

From: Interpreting ancient food practices: stable isotope and molecular analyses of visible and absorbed residues from a year-long cooking experiment

Figure 3

Characteristic cereal biomarker lipids from the reference materials. Where (a) shows the trimethylsilyated sitosterol and sitosterol fatty acid esters in the wheat displayed using the extracted ion trace of m/z 396.3756; (b) shows the trimethylsilyated sitosterol and sitosterol fatty acid esters from the maize displayed using the extracted ion trace of m/z 396.3756 and (c) shows the alkyl resorcinols present in the reference wheat displayed using the extracted ion trace of m/z 268.1315.

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