Molecular, biochemical, and sensorial characterization of cocoa (Theobroma cacao L.) beans: A methodological pathway for the identification of new regional materials with outstanding profiles
Author:
Zapata-Alvarez AndreaORCID,
Bedoya-Vergara CarolinaORCID,
Porras-Barrientos Luis D.,
Rojas-Mora Jessica M.,
Rodríguez-Cabal Héctor A.ORCID,
Gil-Garzon Maritza A.,
Martinez-Alvarez Olga L.,
Ocampo-Arango Carlos M.,
Ardila-Castañeda Maurem P.,
Monsalve-F Zulma I.
Reference68 articles.
1. Theobroma cacao L., the Food of the Gods: a scientific approach beyond myths and claims;Rusconi;Pharmacol. Res.,2010
2. FAOStat, Food and Agriculture Organization (2018). http://www.fao.org/faostat/en/#data. (Accessed 20 December 2022).
3. Cacao breeding in Colombia, past, present and future;Rodriguez-Medina;Breed Sci.,2019
4. Cacao domestication I: the origin of the cacao cultivated by the Mayas;Motamayor;Heredity,2002
5. Population genomic analyses of the chocolate tree, Theobroma cacao L., provide insights into its domestication process;Cornejo;Commun. Biol.,2018