How come you look so good?

Roger J. Davey ()
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Roger J. Davey: Molecular Materials Centre, UMIST

Nature, 2004, vol. 428, issue 6981, 374-375

Abstract: Crystallized brown sugar is quite miraculous: it takes just a few ‘seeds’ in the crystallization process to trigger the formation of many times more crystals. Now we are starting to understand why.

Date: 2004
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DOI: 10.1038/428374a

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