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Autor:
Alio Sanda M. Djibrilla, Adamou Rabani, Karimoun M. Illyassou, Samna Mainassara Issa, Koraou N. Abdourahimou, Atto H. Abdoulkader, Drame Yaye Aissetou
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract Climate change negative impacts on food production systems have forced large scale food producers to make available less healthy products. Although available on the markets, tomatoes are no more tasting as they used to be and providing fewer
Externí odkaz:
https://doaj.org/article/47cbf5c879334333a09ee10232698246