Quality of cocoa (Theobroma cacao L.) DNA from foliar tissue at different stages of development

ABSTRACT: Theobroma cacao L. and its products are consumed worldwide. Those products are of great research interest due to antioxidant properties of some of their polyphenolic constituents. The amount of these polyphenols and polysaccharides has shown that can interfere with the high quality and qua...

Full description

Autores:

Henao Ramírez, Ana María
Salazar Duque, Héctor Jaime
Urrea Trujillo, Aura Inés

Tipo de recurso:

Article of investigation

Fecha de publicación:

2018

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/20086

Acceso en línea:

http://hdl.handle.net/10495/20086
https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/63046

Palabra clave:

Desarrollo de las hojas
Leaves--Development
ADN
DNA
Theobroma cacao
PCR
http://aims.fao.org/aos/agrovoc/c_7713
http://aims.fao.org/aos/agrovoc/c_34079
http://aims.fao.org/aos/agrovoc/c_2347

Rights

openAccess

License

http://creativecommons.org/licenses/by-nc-nd/2.5/co/