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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Detalles Bibliográficos
Autores principales: Ferri, Emanuele, Galimberti, Andrea, Casiraghi, Maurizio, Airoldi, Cristina, Ciaramelli, Carlotta, Palmioli, Alessandro, Mezzasalma, Valerio, Bruni, Ilaria, Labra, Massimo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4691458/
https://www.ncbi.nlm.nih.gov/pubmed/26783518
http://dx.doi.org/10.1155/2015/365794

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4691458/
https://www.ncbi.nlm.nih.gov/pubmed/26783518
http://dx.doi.org/10.1155/2015/365794

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