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  The triple benefits of slimming and greening the Chinese food system

Wang, X., Bodirsky, B. L., Müller, C., Chen, K., Yuan, C. (in press): The triple benefits of slimming and greening the Chinese food system. - Nature Food.

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 Creators:
Wang, Xiaoxi1, Author              
Bodirsky, Benjamin Leon1, Author              
Müller, Christoph1, Author              
Chen, Kevin2, Author
Yuan, Changzheng2, Author
Affiliations:
1Potsdam Institute for Climate Impact Research, ou_persistent13              
2External Organizations, ou_persistent22              

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Language(s): eng - English
 Dates: 2022-07-22
 Publication Status: Accepted / In Press
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: Peer
 Identifiers: MDB-ID: No data to archive
PIKDOMAIN: RD2 - Climate Resilience
Organisational keyword: RD2 - Climate Resilience
Working Group: Land Use and Resilience
Research topic keyword: Food & Agriculture
Research topic keyword: Land use
Research topic keyword: Ecosystems
Research topic keyword: Health
 Degree: -

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Title: Nature Food
Source Genre: Journal, other
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Publ. Info: -
Pages: - Volume / Issue: - Sequence Number: - Start / End Page: - Identifier: Other: 2662-1355
CoNE: https://publications.pik-potsdam.de/cone/journals/resource/nature-food
Publisher: Springer Nature