Eine Kombination aus einem höheren CO2-Gehalt in der Atmosphäre und höheren Temperaturen kann zu einer Verringerung der Nährstoffqualität führen – speziell bei Nutzpflanzen wie Obst und Gemüse. Davon ist ein Forschungsteam der Liverpool John Moores University (Großbritannien) überzeugt, das dazu kürzlich neue vorläufige Studienergebnisse vorgestellt hat.
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