Structural and spectroscopic (UV–Vis, IR, Raman, and NMR) characteristics of anisaldehydes that are flavoring food additives: A density functional study in comparison with experiments
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DOI: 10.1016/j.molstruc.2016.09.035
Abstract: Abstract The molecular structures, vibrational spectra (IR and Raman), electronic spectra (UV–Vis and DOS), and NMR spectra (13C and 1H) of p-anisaldehyde, m-anisaldehyde, and o-anisaldehyde have been studied by using the B3LYP density functional and… read more here.
Keywords: density functional; raman; anisaldehyde anisaldehyde; spectroscopic vis ... See more keywords