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

Ikusi/Ireki

Artículo (699.7Kb)

Data

2023

Egilea

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

Metadata

Itemaren erregistro osoa erakusten du

Chemical Science 14 : (2023) // Article ID 5569

URI

http://hdl.handle.net/10810/61933

Laburpena

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.

Collections

Artikuluak

Estadisticas RECOLECTA - LA Referencia

© 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.

Bestelakorik adierazi ezean, itemaren baimena horrela deskribatzen da:© 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.