Nanomaterials to Enhance Food Quality, Safety, and Health Impact
by Jose María Lagaron, Sergio Torres-Giner, Cristina Prieto
A scientific overview of how nanomaterials are used to enhance food quality, safety, and health impact, featuring research from experts in the field.
About This Book
This book examines the application of nanomaterials in the food sector.
It addresses advancements that support food quality and safety standards.
The content covers the potential health impacts of nanotechnology in food systems.
Contributions from leading researchers provide a broad scientific perspective.
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