Solution to blue garlic challenge

Solution to blue garlic challenge

The explanation of the "greening" or "blueing" of garlic (Allium sativum L.) and "pinking" of onion (Allium cepa L.) given here will conclude with a new challenge of its own.

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Veröffentlicht in:Analytical and bioanalytical chemistry 2014-05, Vol.406 (12), p.2743-2745
1. Verfasser: This, Hervé
Format: Artikel
Sprache:eng
Schlagworte:
Allium sativum
Amino acids
Analytical Challenge
Analytical Chemistry
Biochemistry
Botanical research
Characterization and Evaluation of Materials
Chemical reactions
Chemistry
Chemistry and Materials Science
Color
Cysteine - analogs & derivatives
Cysteine - chemistry
Electrochemistry
Food Science
Garlic
Garlic - chemistry
Heavy metals
Laboratory Medicine
Mass spectrometry
Mathematical analysis
Molecular Structure
Monitoring/Environmental Analysis
NMR
Nuclear magnetic resonance
Onions
Physiological aspects
Pigments, Biological - chemistry
Scientific imaging
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Beschreibung
Zusammenfassung:The explanation of the "greening" or "blueing" of garlic (Allium sativum L.) and "pinking" of onion (Allium cepa L.) given here will conclude with a new challenge of its own.
ISSN:1618-2642
1618-2650
DOI:10.1007/s00216-014-7699-6