Identification of Climate and Genetic Factors That Control Fat Content and Fatty Acid Composition of Theobroma cacao L. Beans

The main ingredients of chocolate are usually cocoa powder, cocoa butter, and sugar. Both the powder and the butter are extracted from the beans of the cacao tree (Theobroma cacao L.). The cocoa butter represents the fat in the beans and possesses a unique fatty acid profile that results in chocolat...

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Detalhes bibliográficos
Publicado no:Front Plant Sci
Main Authors: Mustiga, Guiliana M., Morrissey, Joe, Stack, Joseph Conrad, DuVal, Ashley, Royaert, Stefan, Jansen, Johannes, Bizzotto, Carolina, Villela-Dias, Cristiano, Mei, Linkai, Cahoon, Edgar B., Seguine, Ed, Marelli, Jean Philippe, Motamayor, Juan Carlos
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2019
Assuntos:
Plant Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6802002/
https://ncbi.nlm.nih.gov/pubmed/31681345
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2019.01159
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