✦ LIBER ✦
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
✍ Scribed by Audrey Tardieu; Walter De Man; Hervé This
- Publisher
- Springer
- Year
- 2010
- Tongue
- English
- Weight
- 601 KB
- Volume
- 398
- Category
- Article
- ISSN
- 1618-2650
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