Parcourir par Mots clés libres
Nombre de documents : 5.
2021
Natural diversity in the carotene, tocochromanol and fatty acid composition of crude palm oil.
Morcillo Fabienne, Vaissayre Virginie, Serret Julien, Avallone Sylvie, Domonhedo Hubert, Jacob Florence, Dussert Stéphane.
2021.
Food Chemistry, 365:130638, 10 p.
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2020
Palm seed and fruit lipid composition:phylogenetic and ecological perspectives.
Guérin Chloé, Serret Julien, Montúfar Rommel, Vaissayre Virginie, Bastos-Siqueira Aldecinei, Durand-Gasselin Tristan, Tregear James, Morcillo Fabienne, Dussert Stéphane.
2020.
Annals of Botany, 125 (1) : 157-172.
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2016
Amino acid and fatty acid profile of twenty wild plants used as spices in Cameroon.
Abdou Bouba Armand, Ponka Roger, Augustin Goudoum, Njintang Yanou Nicolas, Abul-Hamd El-Sayed Mehanni, Montet Didier, Scher Joel, Mbofung Carl Moses.
2016.
American Journal of Food Science and Technology, 4 (2) : 29-37.
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Chemical characterization and oxidative stability of castor oil grown in Morocco.
Harhar Hicham, Gharby S., Pioch Daniel, Kartah B., Ibrahimi C., Charrouf Zoubida.
2016.
Moroccan Journal of Chemistry, 4 (2) : 279-284.
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Gene coexpression network analysis of oil biosynthesis in an interspecific backcross of oil palm.
Guérin Chloé, Joët Thierry, Serret Julien, Lashermes Philippe, Vaissayre Virginie, Agbessi Mawussé D.T., Beulé Thierry, Severac Dany, Amblard Philippe, Tregear James, Durand-Gasselin Tristan, Morcillo Fabienne, Dussert Stéphane.
2016.
Plant Journal, 87 (5) : 423-441.
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