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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...


Osorio Guarín, Jaime A.Berdugo-Cely, JhonCoronado, Roberto AntonioZapata, PatriciaQuintero, ConstanzaGallego 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.
Sanín, María JoséZapata, PatriciaPintaud, Jean-ChristopheGaleano, GloriaBohórquez Cháux, AdrianaTohme, Joseph M.Hansen, Michael Møller[Up and Down the Blind Alley: Population Divergence with Scant Gene Flow in an Endangered Tropical Lineage of Andean Palms (Ceroxylon quindiuense Clade: Ceroxyloideae)]Up and Down the Blind Alley: Population Divergence with Scant Gene Flow in an Endangered Tropical Lineage of Andean Palms (Ceroxylon quindiuense Clade: Ceroxyloideae)

Gallego Sánchez, Gerardo J.Zapata, PatriciaCastañeda, OscarSuárez Baron, HaroldDíaz Montilla, Ana ElizabethVásquez, WilsonTohme, Joseph M.[Use of DNA sequences for identification of possible biotypes of the fruit borer Neoleucinodes elegantalis (Lepidoptera: Crambidae), an important pest of Andean solanaceous fruits]Use of DNA sequences for identification of possible biotypes of the fruit borer Neoleucinodes elegantalis (Lepidoptera: Crambidae), an important pest of Andean solanaceous fruits

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