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
2010 ◽
Vol 398
(7-8)
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pp. 3139-3153
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1986 ◽
Vol 14
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pp. 1263-1264
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2004 ◽
Vol 325
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pp. 260-272
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2002 ◽
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pp. 50-60
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