The emerging science of gastrophysics and its application to the algal cuisine

Ole G. Mouritsen

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

OriginalsprogEngelsk
TidsskriftFlavour
Vol/bind1
Udgave nummer6
Sider (fra-til)1-9
Antal sider9
StatusUdgivet - 2012

Citer dette

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The emerging science of gastrophysics and its application to the algal cuisine. / Mouritsen, Ole G.

I: Flavour, Bind 1, Nr. 6, 2012, s. 1-9.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

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AU - Mouritsen, Ole G.

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