Nanotechnology for sustainable food production: promising opportunities and scientific challenges

Environmental Science: Nano

Volumn 4, Issue 4, 2017, Pages 767-781

  Rodrigues, Sónia M ^a   Demokritou, Philip ^b   Dokoozlian, Nick ^c   Hendren, Christine Ogilvie ^d,e   Karn, Barbara ^f   Mauter, Meagan S ^g   Sadik, Omowunmi A ^f,h   Safarpour, Maximilian ⁱ   Unrine, Jason M ^d,j   Viers, Josh ^k   Welle, Paul ^g   White, Jason C ^l   Wiesner, Mark R ^d,e   Lowry, Gregory V ^d,g  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b HARVARD SCHOOL OF PUBLIC HEALTH   (United States)

^c E and J Gallo Winery ^*  (United States)

^d Center for the Environmental Implications of NanoTechnology CEINT   (United States)

^e Duke University   (United States)

^f Sustainable Nanotechnology Organization (SNO)   (United States)

^g CARNEGIE MELLON UNIVERSITY   (United States)

^h BINGHAMTON UNIVERSITY   (United States)

ⁱ BASF CORPORATION   (United States)

^j UNIVERSITY OF KENTUCKY   (United States)

^k UNIVERSITY OF CALIFORNIA   (United States)

^l Northeast Regional Center for Excellence in Vector Borne Diseases   (United States)

more..

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85017555179     PISSN: 20518153     EISSN: 20518161     Source Type: Journal    
DOI: 10.1039/c6en00573j     Document Type: Review

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