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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Dades bibliogràfiques
Publicat a:Front Plant Sci
Autors principals: 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
Format: Artigo
Idioma:Inglês
Publicat: Frontiers Media S.A. 2019
Matèries:
Plant Science
Accés en línia: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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