False-colour scanning electron micrograph of a section through a single clove of garlic Allium sativum,showing the tightly rolled leaves making up the clove. The pungent taste of garlic is due to the presence of a chemical called allyl sulphide. Magnificiation : x9 at 6x4.5cm size | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / Burgess, Dr. Jeremy |
Taille de l’image : | 4977 px × 4113 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |