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There may be more to great dishes than a dash of chemistry and a squeeze of lime juice. Access through your institution Buy or subscribe This is a preview of subscription content, access via
your institution ACCESS OPTIONS Access through your institution Subscribe to this journal Receive 51 print issues and online access $199.00 per year only $3.90 per issue Learn more Buy this
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* Learn about institutional subscriptions * Read our FAQs * Contact customer support AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * Peter Barham is a professor in the H. H. Wills Physics
Laboratory, University of Bristol, Bristol BS8 1TL, UK., Peter Barham Authors * Peter Barham View author publications You can also search for this author inPubMed Google Scholar RIGHTS AND
PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE Barham, P. Flavour and plenty. _Nature_ 450, 479 (2007). https://doi.org/10.1038/450479a Download citation *
Published: 21 November 2007 * Issue Date: 22 November 2007 * DOI: https://doi.org/10.1038/450479a SHARE THIS ARTICLE Anyone you share the following link with will be able to read this
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