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...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2015-01-01
|
| Series: | BioMed Research International |
| Online Access: | http://dx.doi.org/10.1155/2015/365794 |