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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2018-04-01
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| Series: | Acta Agronómica |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/63046 |