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Carotenoid compositions are correlated with the genetic diversity organization of Citrus genus

Fanciullino A.L., Dhuique-Mayer C., Luro F., Casanova J., Morillon R., Ollitrault P.. 2006. In : by Reinhold Carle, Andreas Schieber and Florian C. Stintzing (eds.). Pigments in food: A challenge to life sciences, 4th International Congress on Pigments in Food, Oct 9-12, 2006. Stuttgart-Hohenheim : Hohenheim University, p. 59-61. International Congress on Pigments in Food. 4, 2006-10-09/2006-10-12, Suttgart-Hohenheim (Allemagne).

Mots-clés : citrus; fruits; composition chimique; caroténoïde; variation génétique; génotype

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