Field study has demonstrated that rising levels of CO2 inhibit assimilation, or processing, of nitrogen in plants. The assimilation of nitrogen plays a key role in the plant’s growth and productivity. The nutritional food quality is at risk as climate change intensifies.
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Read more Food Quality Declines Under Rising Levels Of Carbon Dioxide
Monday 7 April 2014
Food Quality Declines Under Rising Levels Of Carbon Dioxide
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