Preface of the VI International Congress la ValSe-Food
The growing interest in Ibero-American Valuable Seeds has led to intensified research efforts in recent decades [...]
Authors
- Nancy Chasquibol (ORCID: https://orcid.org/0000-0002-9858-0431)
- Laura Mereles (ORCID: https://orcid.org/0000-0002-4195-8958)
- Ritva Repo‐Carrasco‐Valencia (ORCID: https://orcid.org/0000-0002-3656-2377)
- María Carolina Zúñiga-López (ORCID: https://orcid.org/0000-0001-6230-7794)
- Norma Sammán (ORCID: https://orcid.org/0000-0001-6773-2247)
- Pedro Maldonado‐Alvarado (ORCID: https://orcid.org/0000-0001-7096-249X)
- Claudia Mónika Haros (ORCID: https://orcid.org/0000-0001-7904-0109)
Institutions
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
- Universidad de Lima (PE)
- National University of Jujuy (AR)
- Instituto de Agroquímica y Tecnología de Alimentos (ES)
- University of Chile (CL)
- National Polytechnic School (EC)
- Universidad Nacional Agraria La Molina (PE)
- Universidad Nacional de Asunción (PY)
Publication Details
- Published
- 2024-12-23
- DOI
- https://doi.org/10.3390/blsf2024037024
- Primary Topic
- Culinary Culture and Tourism
- Type
- article
- Field-Weighted Citation Impact
- 0.00