Microfluidics: an emerging technology for food and health science

Autor:	Gisela Lin, Abraham P. Lee
Rok vydání:	2010
Předmět:	Engineering Workflow History and Philosophy of Science Emerging technologies business.industry General Neuroscience Health science Microfluidics Nanotechnology business Data science General Biochemistry Genetics and Molecular Biology
Zdroj:	Annals of the New York Academy of Sciences. 1190:186-192
ISSN:	0077-8923
DOI:	10.1111/j.1749-6632.2009.05269.x
Popis:	Microfluidics is an emerging technology with the potential to streamline workflows and processes in the food and health sciences. Because of extreme miniaturization, less reagent consumption and more efficient sample-to-answer protocols are not only attainable but in many cases demonstrated. In this article, we present some key examples of relevant research at the Micro/Nano Fluidics Fundamentals Focus (MF3) Center that has direct applications in food, environmental, and physiological health monitoring.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::243a209d27383cab37b7c1b6e97f3505 https://doi.org/10.1111/j.1749-6632.2009.05269.x Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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