Towards a Universal Approach Based on Omics Technologies for the Quality Control of Food

In the last decades, food science has greatly developed, turning from the consideration of food as mere source of energy to a growing awareness on its importance for health and particularly in reducing the risk of diseases. Such vision led to an increasing attention towards the origin and quality of...

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Bibliografische gegevens
Gepubliceerd in:Biomed Res Int
Hoofdauteurs: Ferri, Emanuele, Galimberti, Andrea, Casiraghi, Maurizio, Airoldi, Cristina, Ciaramelli, Carlotta, Palmioli, Alessandro, Mezzasalma, Valerio, Bruni, Ilaria, Labra, Massimo
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Hindawi Publishing Corporation 2015
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Review Article
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4691458/
https://ncbi.nlm.nih.gov/pubmed/26783518
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2015/365794
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