Using one-dimensional (1D) and two-dimensional (2D) quantitative proton (1H) nuclear magnetic resonance spectroscopy (q NMR) for the identification and quantification of taste compounds in raw onion (Allium cepaL.) bulbs and in aqueous solutions where onion tissues are soaked
Audrey Tardieu, Walter De Man, Hervé ThisVolume:
398
Language:
english
Pages:
15
DOI:
10.1007/s00216-010-4255-x
Date:
December, 2010
File:
PDF, 601 KB
english, 2010