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News and Views
Nature 400, 17-18 (1 July 1999) | doi:10.1038/21775
Open Innovation Challenges
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Protect Enzyme from In Planta Degradation
A proposal for stable expression of an enzyme in corn seed is desired.
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Fast Growth of Transformed Soybean Shoots
A method for accelerating growth of soybean shoots is desired.
- More Challenges
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Postdoctoral Researcher
- Harvard University School of Public Health
- Boston, MA
Senior Research Associate ? Immunology
- Genentech
- South San Francisco, CA, USA
Taking stock of new flavours
Harold McGee1
What's in a taste? Chemists can isolate the components of flavours, and biologists have begun to explain how our bodies enjoy them, but cookery will remain more art than science for a while yet.
- Harold McGee is at 838 La Jennifer Way, Palo Alto, California 94306, USA. He is the author of On Food and Cooking: The Science and Lore of the Kitchen, and The Curious Cook (Scribner, Collier).
e-mail: Email: hjmcgee@alumni.caltech.edu
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