Editorial: The chemistry of food in the advent of sustainable diets

dc.creator	Carocho, Márcio
dc.creator	Barros, Lillian
dc.creator	Morales, Patricia
dc.creator	Petropoulos, Spyridon A.
dc.creator	Soković, Marina
dc.date.accessioned	2023-01-10T09:12:39Z
dc.date.available	2023-01-10T09:12:39Z
dc.date.issued	2022
dc.identifier.issn	2296-861X
dc.identifier.uri	https://www.frontiersin.org/articles/10.3389/fnut.2022.1077985/full
dc.identifier.uri	http://radar.ibiss.bg.ac.rs/handle/123456789/5339
dc.publisher	Lausanne: Frontiers Media S.A.
dc.rights	openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.source	Frontiers in Nutrition
dc.subject	chemistry
dc.subject	circularity
dc.subject	diet
dc.subject	food
dc.subject	sustainability
dc.title	Editorial: The chemistry of food in the advent of sustainable diets
dc.type	article	en
dc.rights.license	BY
dc.rights.holder	© 2022 Carocho, Barros, Morales, Petropoulos and Soković.
dc.citation.volume	9
dc.identifier.doi	10.3389/fnut.2022.1077985
dc.identifier.pmid	36419556
dc.identifier.scopus	2-s2.0-85142281563
dc.identifier.wos	000890897900001
dc.citation.spage	1077985
dc.type.version	publishedVersion
dc.identifier.fulltext	https://radar.ibiss.bg.ac.rs/bitstream/id/11975/fnut-09-1077985.pdf
dc.citation.rank	M21