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...

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Autores principales:	Osorio Guarín, Jaime A., Berdugo-Cely, Jhon, Coronado, Roberto Antonio, Zapata, Patricia, Quintero, Constanza, Gallego Sánchez, Gerardo J., Yockteng, Roxana
Formato:	Journal Article
Lenguaje:	Inglés
Publicado:	Frontiers Media 2017
Materias:	genetic markers marcadores genéticos snp fluidigm theobroma cacao germplasm
Acceso en línea:	https://hdl.handle.net/10568/89502