Molecular gastronomy: a new emerging scientific discipline

Peter Barham, Leif Horsfelt Skibsted, Wender Laurentius Petrus Bredie, Michael Bom Frøst, Per Møller, Jens Risbo, Pia Snitkjær, Louise Mørch Mortensen

    100 Citations (Scopus)

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    Keyphrases

    Food Science