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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Front Plant Sci
Prif Awduron: Osorio-Guarín, Jaime A., Berdugo-Cely, Jhon, Coronado, Roberto Antonio, Zapata, Yeny Patricia, Quintero, Constanza, Gallego-Sánchez, Gerardo, Yockteng, Roxana
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Frontiers Media S.A. 2017
Pynciau:
Plant Science
Mynediad Ar-lein: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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