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EMBO Rep. 2006 Nov;7(11):1062-6.

Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat.

Author information

  • 1Fondation Science & Culture Alimentaire (Académie des sciences), Paris, France. herve.this@paris.inra.fr
PMID:
17077859
PMCID:
PMC1679779
DOI:
10.1038/sj.embor.7400850
[PubMed - indexed for MEDLINE]
Free PMC Article
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