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Utilisation des huiles. Modifications dans la qualite des huiles alimentaires ou non. Synthese : synthese et modifications des acides gras, synthese des triglycerides. Proteines de reserve des graines. Embryogenese. Amelioration de la composition chimique des huiles. Autres derives des oleagineux d'interet biotechnologique
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Hills et al. (1991) studied this question.
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