Food science and COVID-19
Article
Lange, Klaus W. (2021) Food science and COVID-19. Food Science and Human Wellness 10 (1), pp. 1-5.Alternative links to fulltext
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Details
| Item type | Article | ||||
| Journal or Publication Title | Food Science and Human Wellness | ||||
| Publisher | KEAI PUBLISHING LTD | ||||
| Place of Publication | BEIJING | ||||
| Volume | 10 | ||||
| Number of Issue or Book Chapter | 1 | ||||
| Page Range | pp. 1-5 | ||||
| Date | 2021 | ||||
| Date of publication | 29 Feb 2024 12:11 | ||||
| Institutions | Human Sciences > Institut für Psychologie > Lehrstuhl für Psychologie III (Biologische, Klinische und Rehabilitationspsychologie) - Prof. Dr. Klaus W. Lange | ||||
| Identification Number |
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| Keywords | VIRAL-INFECTIONS; GENE-EXPRESSION; OBESITY; DIET; PROBIOTICS; IMMUNITY; INTERLEUKIN-1; MODULATION; NUTRITION; DISEASE; COVID-19; Food science; Micronutrients; Functional foods; Obesity | ||||
| Dewey Decimal Classification | 100 Philosophy & psychology > 150 Psychology 500 Science > 570 Life sciences | ||||
| Status | Published | ||||
| Refereed | Yes, this version has been refereed | ||||
| Created at the University of Regensburg | Yes | ||||
| Item ID | 55680 |
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