LONDON, England, Nov. 30 -- Food and Function, a peer-reviewed journal from the Royal Society of Chemistry that says it provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food, published research articles on the following topics in its Dec. 7, 2024, edition (Vol. 15, Issue 23):

Review Article

* Advances in plant-derived extracellular vesicles: is . . .

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