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The Two Dimensions of Nutrition for the Planet: Environment and Health

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dc.contributor.authorGökçe Sueda Aydoğdu
dc.contributor.authorAYDOĞDU, GÖKÇE SUEDA
dc.contributor.authorMakbule Gezmen Karadağ
dc.contributor.orcid0000-0001-6833-4224
dc.contributor.orcid0000-0003-3202-3250
dc.date.accessioned2025-11-13T10:30:10Z
dc.date.issued2025-03-20
dc.identifier.doihttps://doi.org/10.1007/s13668-025-00642-3
dc.identifier.endpage49
dc.identifier.issn2161-3311
dc.identifier.issue1
dc.identifier.openalexW4408673460
dc.identifier.startpage49
dc.identifier.urihttps://hdl.handle.net/11421/4352
dc.identifier.urihttps://doi.org/10.1007/s13668-025-00642-3
dc.identifier.volume14
dc.language.isoen
dc.relation.ispartofCurrent Nutrition Reports
dc.rightsopenAccess
dc.subjectHuman health
dc.subjectNatural resource economics
dc.subjectBusiness
dc.subjectEnvironmental health
dc.subjectFood processing
dc.subjectBiotechnology
dc.subjectEnvironmental resource management
dc.subjectMedicine
dc.subjectBiology
dc.subjectFood science
dc.subjectEconomics
dc.subject.sdg2
dc.titleThe Two Dimensions of Nutrition for the Planet: Environment and Health
dc.typereview
dspace.entity.typePublication
local.authorid.openalexA5039206618

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