Category:Agriculture and Food Chemistry
From WebRef.orgJump to navigationJump to search
Agriculture and Food Chemistry is an interdisciplinary field of study that involves the application of chemical principles and techniques to the study of agriculture and food production. This field aims to improve the quality and safety of agricultural products, optimize food processing and preservation, and enhance the nutritional value of food. Research in this field encompasses a wide range of topics, including soil and plant nutrition, pesticide and herbicide technology, food additives and ingredients, food biochemistry, and the development of new food products.
Pages in category "Agriculture and Food Chemistry"
The following 8 pages are in this category, out of 8 total.
- Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by Matrix Component Effects
- Amplification-free, highly sensitive electrochemical DNA-based sensor for simultaneous detection of stx1 and stx2 genes of Shiga toxin-producing E. coli (STEC)
Sponsor: Custom Engraved Photo Jewelry