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Gourmet macromolecules

Gourmet macromolecules

February 1, 2015

“Gourmet macromolecules”, Nature 377, 101 (1995).

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PHILIP BALL

Philip Ball is a writer. Most of his books are concerned with science in some form or another: its history, its interactions with the arts and society, its achievements, delights and detours. He is a regular columnist for several magazines and an occasional radio presenter and broadcaster. He was an editor of Nature for many years, and long ago, a chemist and physicist of sorts.

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