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- [4] 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 cepa L.) bulbs and in aqueous solutions where onion tissues are soaked Analytical and Bioanalytical Chemistry, 2010, 398 : 3139 - 3153
- [5] 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 cepa L.) bulbs and in aqueous solutions where onion tissues are soaked ANALYTICAL AND BIOANALYTICAL CHEMISTRY, 2010, 398 (7-8) : 3139 - 3153