Crystallized brown sugar is quite miraculous: it takes just a few ‘seeds’ in the crystallization process to trigger the formation of many times more crystals. Now we are starting to understand why.
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Davey, R. How come you look so good?. Nature 428, 374–375 (2004). https://doi.org/10.1038/428374a
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DOI: https://doi.org/10.1038/428374a
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