Colombia a Source of Cacao Genetic Diversity As Revealed by the Population Structure Analysis of Germplasm Bank of Theobroma cacao L.

Beans of the species Theobroma cacao L., also known as cacao, are the raw material to produce chocolate. Colombian cacao has been classified as a fine flavor cacao that represents the 5% of cacao world’s production. Colombian genetic resources from this species are conserved in ex situ and in-field...

Descripción completa

Detalles Bibliográficos
Autores principales: Osorio-Guarín, Jaime A., Berdugo-Cely, Jhon, Coronado, Roberto Antonio, Zapata, Yeny Patricia, Quintero, Constanza, Gallego-Sánchez, Gerardo, Yockteng, Roxana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5702303/
https://www.ncbi.nlm.nih.gov/pubmed/29209353
http://dx.doi.org/10.3389/fpls.2017.01994

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5702303/
https://www.ncbi.nlm.nih.gov/pubmed/29209353
http://dx.doi.org/10.3389/fpls.2017.01994

Ejemplares similares