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A. Delpero G. VolpatoAnimals Aquaculture Biodiversity Cyprinidae ecosystem ponds animal aquaculture Biodiversity ecosystem pond
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Delpero, A., & Volpato, G. Integrated pond aquaculture and regional identity: ethnobiology of the golden humped tench of Poirino highlands, Northwest Italy. 18. https://doi.org/10.1186/s13002-022-00529-5
A. Delpero G. VolpatoAnimals Aquaculture Biodiversity Cyprinidae ecosystem ponds animal aquaculture Biodiversity ecosystem pond
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Grasser, S., Schunko, C., & Vogl, C. R. Gathering "tea" - from necessity to connectedness with nature. Local knowledge about wild plant gathering in the Biosphere Reserve Grosses Walsertal (Austria). 8. https://doi.org/10.1186/1746-4269-8-31
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Grasser, S., Schunko, C., & Vogl, C. R. Gathering "tea" - from necessity to connectedness with nature. Local knowledge about wild plant gathering in the Biosphere Reserve Grosses Walsertal (Austria). 8. https://doi.org/10.1186/1746-4269-8-31
Susanne Grasser Christoph Schunko Christian Vogladult aged aged 80 and over Attitude Austria Biodiversity Conservation of Natural Resources Culture Female Focus groups Guidelines as Topic Health Knowledge Attitudes Practice Herbal tea Human Activities Humans Interviews as Topic Local knowledge male Middle Aged Nature Plant Preparations Plants Regional Identity Revitalisation of tradition Species Specificity Tea Wild plant gathering adult aged article Attitude attitude to health Biodiversity cultural anthropology Environmental protection Female human human activities information processing interview male Middle Aged natural science Plant plant medicinal product practice guideline species difference Tea
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Lixinski, L. Food as Heritage and Multi-Level International Legal Governance. 25, 469-490. https://doi.org/10.1017/S0940739118000280
Lucas LixinskiConvention on Biological Diversity (ICH\_1425) Food Food (THE\_3078) Food and Agriculture Organization Human rights (THE\_5675) Indigenous peoples (THE\_1844) Mexican cuisine Biodiversity framing in international law human right to food
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Gerber, K., Flores, I. G., Ruiz, A. C., Ali, I., Ginsberg, N. L., & Schenberg, E. E. Ethical Concerns about Psilocybin Intellectual Property. 4, 573-577. https://doi.org/10.1021/acsptsci.0c00171
Konstantin Gerber Inti Flores Angela Ruiz Ismail Ali Natalie Ginsberg Eduardo SchenbergMaria Sabina Psilocybe Review Wasson Biodiversity bioprospecting cultural anthropology depression drug industry ethics human Indigenous people indigenous rights Intellectual property Knowledge Law lifestyle magic mushrooms market patent patents priority journal psilocybin psilocybine ritual
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Reyes, S. R. C., Miyazaki, A., Yiu, E., & Saito, O. Enhancing sustainability in traditional agriculture: Indicators for monitoring the conservation of globally important agricultural heritage systems (GIAHS) in Japan. 12. https://doi.org/10.3390/su12145656
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Quiñones Díaz, X. E., Muñoz Concha, D., & Nuñez Carrasco, L. El cultivo del ají (Capsicum spp.) como patrimonio cultural campesino: análisis exploratorio*. Culture for the 2030 Agenda, 89-106. https://doi.org/10.35588/rivar.v9i26.5531
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Yang, Y., Deng, Y., Jin, Y., Liu, Y., Xia, B., & Sun, Q. Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce. 97, 3220-3227. https://doi.org/10.1002/jsfa.8169
Yang Yang Yue Deng Yulan Jin Yanxi Liu Baixue Xia Qun SunBacteria Biodiversity fermentation PCR-DGGE Soy Foods Soybeans Time Factors Analysis bacterium Biodiversity fermentation genetics isolation and purification long-term fermentation metabolism microbial diversity microbiology soy food soy sauce soybean time factor traditional manufacturing
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Yang, Y., Deng, Y., Jin, Y., Liu, Y., Xia, B., & Sun, Q. Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce. 97, 3220-3227. https://doi.org/10.1002/jsfa.8169
Yang Yang Yue Deng Yulan Jin Yanxi Liu Baixue Xia Qun SunBacteria Biodiversity fermentation PCR-DGGE Soy Foods Soybeans Time Factors Analysis bacterium Biodiversity fermentation genetics isolation and purification long-term fermentation metabolism microbial diversity microbiology soy food soy sauce soybean time factor traditional manufacturing
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