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 Dulces using molecular

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Registration date : 2011-01-31

PostSubject: Dulces using molecular    Sat Jul 09, 2011 11:38 pm

and others in section Dulces using molecular phylogenetics, and by comparing differences in fatty acid composition, morphology, and taste. The colour variants group phylogenetically into different subclades, suggesting that they might better be considered as "different species, subspecies, or varieties".[24] A 2010 molecular study of L. volemus of northern Thailand found that 79 tested specimens could be divided into 18 distinct phylogenetic species; six of these were described as new species: L. acicularis, L. crocatus, L. distantifolius, L. longipilus, L. pinguis and L. vitellinus.[26]
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