Noted: Now scientists want to turn it into ultra-precise antimicrobial treatments to “specifically kill your bacteria of choice,” says food scientist Jan-Peter Van Pijkeren of the University of Wisconsin-Madison.
Office of Strategic Communication
Noted: Now scientists want to turn it into ultra-precise antimicrobial treatments to “specifically kill your bacteria of choice,” says food scientist Jan-Peter Van Pijkeren of the University of Wisconsin-Madison.