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...

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Detalhes bibliográficos
Publicado no:Front Plant Sci
Main Authors: Osorio-Guarín, Jaime A., Berdugo-Cely, Jhon, Coronado, Roberto Antonio, Zapata, Yeny Patricia, Quintero, Constanza, Gallego-Sánchez, Gerardo, Yockteng, Roxana
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2017
Assuntos:
Plant Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5702303/
https://ncbi.nlm.nih.gov/pubmed/29209353
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2017.01994
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