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Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%

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dc.contributor.authorMazac, Rachel
dc.contributor.authorMeinilä, Jelena
dc.contributor.authorKorkalo, Liisa
dc.contributor.authorJärviö, Natasha
dc.contributor.authorJalava, Mika
dc.contributor.authorTuomisto, Hanna L.
dc.contributor.departmentid4100310810
dc.contributor.orcidhttps://orcid.org/0000-0002-5971-8354
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2022-05-11T06:41:07Z
dc.date.accessioned2025-05-27T18:47:28Z
dc.date.available2022-05-11T06:41:07Z
dc.date.issued2022
dc.description.vuosik2022
dc.format.bitstreamfalse
dc.format.pagerange286-293
dc.identifier.olddbid494410
dc.identifier.oldhandle10024/551853
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/6512
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline415
dc.okm.internationalcopublicationei
dc.okm.openaccess0 = Ei vastausta
dc.okm.selfarchivedei
dc.publisherSpringer Science and Business Media LLC
dc.relation.doi10.1038/s43016-022-00489-9
dc.relation.ispartofseriesNature Food
dc.relation.issn2662-1355
dc.relation.numberinseries4
dc.relation.volume3
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/551853
dc.tehOHFO-Maa-ilma-4
dc.titleIncorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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