Aromaticity: Quo Vadis

Merino, Gabriel; Solá, Miquel; Fernández, Israel; Foroutan-Nejad, Cina; Lazzaretti, Paolo; Frenking, Gernot; Anderson, Harry L.; Sundholm, Dage; Cossío Mora, Fernando Pedro; Petrukhina, Marina; Wu, Jishan; Wu, Judy I.; Restrepo, Albeiro

dc.contributor.author	Merino, Gabriel
dc.contributor.author	Solá, Miquel
dc.contributor.author	Fernández, Israel
dc.contributor.author	Foroutan-Nejad, Cina
dc.contributor.author	Lazzaretti, Paolo
dc.contributor.author	Frenking, Gernot
dc.contributor.author	Anderson, Harry L.
dc.contributor.author	Sundholm, Dage
dc.contributor.author	Cossío Mora, Fernando Pedro
dc.contributor.author	Petrukhina, Marina
dc.contributor.author	Wu, Jishan
dc.contributor.author	Wu, Judy I.
dc.contributor.author	Restrepo, Albeiro
dc.date.accessioned	2023-07-07T15:24:50Z
dc.date.available	2023-07-07T15:24:50Z
dc.date.issued	2023
dc.identifier.citation	Chemical Science 14 : (2023) // Article ID 5569	es_ES
dc.identifier.issn	2041-6520
dc.identifier.issn	2041-6539
dc.identifier.uri	http://hdl.handle.net/10810/61933
dc.description.abstract	Aromaticity is one of the most deeply rooted concepts in chemistry. But why, if two-thirds of existing compounds can be classified as aromatic, is there no consensus on what aromaticity is? s−, p−, d−, spherical, Möbius, or all-metal aromaticity. why are so many attributes needed to specify a property? Is aromaticity a dubious concept? This perspective aims to reflect where the aromaticity community is and where it is going.	es_ES
dc.language.iso	eng	es_ES
dc.publisher	Royal Society of Chemistry	es_ES
dc.rights	info:eu-repo/semantics/openAccess	es_ES
dc.rights.uri	http://creativecommons.org/licenses/by-nc/3.0/es/	*
dc.title	Aromaticity: Quo Vadis	es_ES
dc.type	info:eu-repo/semantics/article	es_ES
dc.rights.holder	© 2023 The Author(s). Published by the Royal Society of Chemistry . This article is licensed under a Creative Commons Attribution Non Commercial 3.0 Unported licence.	es_ES
dc.rights.holder	Atribución-NoComercial 3.0 España	*
dc.relation.publisherversion	https://pubs.rsc.org/en/content/articlelanding/2023/sc/d2sc04998h	es_ES
dc.identifier.doi	10.1039/d2sc04998h
dc.departamentoes	Química orgánica I	es_ES
dc.departamentoeu	Kimika organikoa I	es_ES

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© 2023 The Author(s). Published by the Royal Society of Chemistry . This article is licensed under a Creative Commons Attribution Non Commercial 3.0 Unported licence.

Except where otherwise noted, this item's license is described as © 2023 The Author(s). Published by the Royal Society of Chemistry . This article is licensed under a Creative Commons Attribution Non Commercial 3.0 Unported licence.