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Phenotypic and molecular basis for genetic variation in jelly palms (Butia sp.): where are we now and where are we headed to?

  • Published:2023 Issue:3 suppl 1 Volume:46 Page:
  • ISSN:1678-4685
  • Container-title:Genetics and Molecular Biology
  • language:
  • Short-container-title:Genet. Mol. Biol.

Author:

Cidón Camila Fritzen1,Turchetto-Zolet Andreia Carina2ORCID,Bajay Miklos Maximiliano3,Zucchi Maria Imaculada4,Konzen Enéas Ricardo2ORCID

Affiliation:

1. Universidade Federal do Rio Grande do Sul, Brazil

2. Universidade Federal do Rio Grande do Sul, Brazil; Universidade Federal do Rio Grande do Sul, Brazil

3. Universidade do Estado de Santa Catarina, Brazil

4. Agência Paulista de Tecnologia dos Agronegócios, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Genetics,Molecular Biology

Reference88 articles.

1. Volatile compounds from fruits of Butia capitata at different stages of maturity and storage;Aguiar MCS;Food Res Int,2014

2. Assessment of genetic variation in turmeric (Curcuma longa L.) varieties based on morphological and molecular characterization;Aswathi AP;Genet Resour Crop Evol,2023

3. Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata;Barbosa MCA;Food Sci Technol,2021

4. Jelly Palm (Butia odorata) wine: Characterization of volatile compounds responsible for aroma;Bernardi G;Food Anal Methods,2014

5. Bioactive and yield potential of jelly palms (Butia odorata Barb. Rodr.);Beskow GT;Food Chem,2015

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