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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Bibliographische Detailangaben
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
Online-Zugang:	Volltext
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