Molecular gastronomy: a new emerging scientific discipline

Peter Barham; Leif Horsfelt Skibsted; Wender Laurentius Petrus Bredie; Michael Bom Frøst; Per Møller; Jens Risbo; Pia Snitkjær; Louise Mørch Mortensen

doi:10.1021/cr900105w

Molecular gastronomy: a new emerging scientific discipline

Peter Barham, Leif Horsfelt Skibsted, Wender Laurentius Petrus Bredie, Michael Bom Frøst, Per Møller, Jens Risbo, Pia Snitkjær, Louise Mørch Mortensen

Research output: Contribution to journal › Review › Research › peer-review

133 Citations (Scopus)

Original language	English
Journal	Chemical Reviews
Volume	110
Issue number	4
Pages (from-to)	2313-2365
Number of pages	53
ISSN	0009-2665
DOIs	https://doi.org/10.1021/cr900105w
Publication status	Published - 2010

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10.1021/cr900105w

Cite this

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title = "Molecular gastronomy: a new emerging scientific discipline",

author = "Peter Barham and Skibsted, {Leif Horsfelt} and Bredie, {Wender Laurentius Petrus} and Fr{\o}st, {Michael Bom} and Per M{\o}ller and Jens Risbo and Pia Snitkj{\ae}r and Mortensen, {Louise M{\o}rch}",

year = "2010",

doi = "10.1021/cr900105w",

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journal = "Chemical Reviews",

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AU - Barham, Peter

AU - Skibsted, Leif Horsfelt

AU - Bredie, Wender Laurentius Petrus

AU - Frøst, Michael Bom

AU - Møller, Per

AU - Risbo, Jens

AU - Snitkjær, Pia

AU - Mortensen, Louise Mørch

PY - 2010

Y1 - 2010

U2 - 10.1021/cr900105w

DO - 10.1021/cr900105w

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EP - 2365

JO - Chemical Reviews

JF - Chemical Reviews

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