Global Food-Related Challenges: What Chemistry Has Achieved and What Remains to Be Done

Journal article
(Editorial)


Publication Details

Author(s): Pischetsrieder M
Journal: Angewandte Chemie-International Edition
Publisher: WILEY-V C H VERLAG GMBH
Publication year: 2018
Volume: 57
Journal issue: 36
Pages range: 11476-11477
ISSN: 1433-7851


FAU Authors / FAU Editors

Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)


How to cite

APA:
Pischetsrieder, M. (2018). Global Food-Related Challenges: What Chemistry Has Achieved and What Remains to Be Done. Angewandte Chemie-International Edition, 57(36), 11476-11477. https://dx.doi.org/10.1002/anie.201803504

MLA:
Pischetsrieder, Monika. "Global Food-Related Challenges: What Chemistry Has Achieved and What Remains to Be Done." Angewandte Chemie-International Edition 57.36 (2018): 11476-11477.

BibTeX: 

Last updated on 2019-29-01 at 12:10