Rising carbon dioxide levels should increase crop yields. But what if their effect on the nutritional value of our food is less benign, asks Ned Stafford.
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Ned Stafford is a freelance writer based in Germany.
- Ned Stafford
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About this article
Further reading
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1.
Structural Chemistry (2014)
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2.
Regional Environmental Change (2014)
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3.
Rising atmospheric carbon dioxide on grain quality in crop plants
Physiology and Molecular Biology of Plants (2010)
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