Autor:
Osorio Guarín, Jaime A.
Berdugo-Cely, Jhon
Coronado, Roberto Antonio
Zapata, Patricia
Quintero, Constanza
Gallego Sánchez, Gerardo J.
Yockteng, Roxana
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-fie...
Enlace original:
https://cgspace.cgiar.org/handle/10568/89502
Osorio Guarín, Jaime A.
,
Berdugo-Cely, Jhon
,
Coronado, Roberto Antonio
,
Zapata, Patricia
,
Quintero, Constanza
,
Gallego Sánchez, Gerardo J.
,
Yockteng, Roxana
,
[Colombia a Source of Cacao Genetic Diversity As Revealed by the Population Structure Analysis of Germplasm Bank of Theobroma cacao L.]
,
Colombia a Source of Cacao Genetic Diversity As Revealed by the Population Structure Analysis of Germplasm Bank of Theobroma cacao L.
