Quality of cocoa (Theobroma cacao L.) DNA from foliar tissue at different stages of development
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 quantity of n...
- Autores:
-
Ramírez, María Henao
Salazar Duque, Héctor Jaime
Urrea Trujillo, Aura Ines
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2018
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/68101
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/68101
http://bdigital.unal.edu.co/69134/
- Palabra clave:
- 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
DNA isolation
field cocoa plants
in vitro cocoa plantlets
leaf development
PCR
SSRs
Aislamiento de ADN
plantas de cacao de campo
plántulas de cacao in vitro
desarrollo de hojas
PCR
SSRs
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional