The science of molecular gastronomy and the art of innovative cooking

FEBS Lett. 2019 May;593(9):887-891. doi: 10.1002/1873-3468.13373. Epub 2019 Apr 10.

Author

Hervé This^{1

2}

Affiliations

¹ Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, France.
² Inra-AgroParisTech International Centre for Molecular Gastronomy, Group of Molecular Gastronomy, Paris, France.

PMID: 30968405
DOI: 10.1002/1873-3468.13373

No abstract available

Publication types

Editorial

MeSH terms

Cooking*
Inventions*
Science*