| dc.creator | Carocho M., Barros L., Morales P., Petropoulos S.A., Soković M. | en |
| dc.date.accessioned | 2023-01-31T07:41:37Z | |
| dc.date.available | 2023-01-31T07:41:37Z | |
| dc.date.issued | 2022 | |
| dc.identifier | 10.3389/fnut.2022.1077985 | |
| dc.identifier.issn | 2296861X | |
| dc.identifier.uri | http://hdl.handle.net/11615/72279 | |
| dc.description.abstract | [No abstract available] | en |
| dc.language.iso | en | en |
| dc.source | Frontiers in Nutrition | en |
| dc.source.uri | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85142281563&doi=10.3389%2ffnut.2022.1077985&partnerID=40&md5=a4e49dce1c0105e3d7ee5dca7db8acaa | |
| dc.subject | Frontiers Media S.A. | en |
| dc.title | Editorial: The chemistry of food in the advent of sustainable diets | en |
| dc.type | other | en |
