| Institution: | 1. Department of Chemistry, Faculty of Science, University of Dicle, 21280 Diyarbakir, Turkey;2. ??rnak University, Department of Field Crops, Faculty of Agriculture, ??rnak 73000, Turkey;3. Kazakh-British Technical University, School of Chemical Engineering, Almaty, Kazakhstan;4. Satbayev University, Institute of Chemical and Biological Technologies, Almaty, Kazakhstan;1. Économie Publique, INRA, Université Paris-Saclay, F-78850 Grignon, France;2. INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, Dijon, France;1. LICOS Centre for Institutions and Economic Performance and Department of Economics, University of Leuven, 6 Waaistraat, 3000 Leuven, Belgium;2. Centre for Food Security and the Environment Stanford University, 473 Via Ortega, Stanford, 94305-4205 CA, USA;3. European Bank for Reconstruction and Development, 1 Exchange Square, London EC2A 2JN, United Kingdom;1. Development Strategy and Governance Division of the International Food Policy Research Institute (IFPRI), Accra, Ghana;2. Development Strategy and Governance Division of the International Food Policy Research Institute (IFPRI), Washington DC, USA |
