| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2042753 | Current Biology | 2013 | 4 Pages |
Abstract
SummaryDespite receiving the seal of approval from scientists, genetically modified food continues to be unpalatable in many parts of the world. As Cyrus Martin reports, a combination of factors, including economics and culture, may help to explain the differences.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Agricultural and Biological Sciences (General)
Authors
Cyrus Martin,