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dc.contributor.authorParodi, A
dc.contributor.authorLeip, A
dc.contributor.authorde Boer, IJM
dc.contributor.authorSlegers, PM
dc.contributor.authorZiegler, F
dc.contributor.authorTemme, EHM
dc.contributor.authorHerrero, M
dc.contributor.authorTuomisto, H
dc.date.accessioned2019-03-22T13:20:30Z
dc.date.available2019-03-22T13:20:30Z
dc.date.issued2019-01-08
dc.identifier.doi10.1038/s41893-018-0189-7
dc.identifier.urihttp://hdl.handle.net/10029/622957
dc.language.isoenen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleThe potential of future foods for sustainable and healthy diets.en_US
dc.typeArticleen_US
dc.identifier.journalNature Sustainability 2018; 1(12):782-9en_US


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