This project is applying chemical fingerprinting technology based on a combination of Nuclear Magnetic Resonance (NMR) spectroscopy and Rapid Evaporative Ionisation Mass Spectrometry (REIMS) together with chemometric data analysis to better understand the natural chemical compounds in various Australian artichokes.
This will provide evidence for claims around the nutritional value of specialist artichoke varieties and provide market advantage and provide scientific evidence for improving the competitive advantage of an SME producer.
