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Science for food: Molecular biology contributes to the production and preparation of food
Guardat en:
| Publicat a: | EMBO Rep |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
BlackWell Publishing Ltd
2015
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4364866/ https://ncbi.nlm.nih.gov/pubmed/25691389 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.15252/embr.201540128 |
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