Mostrando 4 resultados de: 4
Filtros aplicados
Publisher
Chilean Journal of Agricultural Research(1)
PeerJ(1)
Proceedings of the National Academy of Sciences India Section B - Biological Sciences(1)
Vicerrectorado Académico. Universidad Técnica de Manabí(1)
Potencial de enraizamiento en agua y vigor de plántulas de banano obtenidas en cámara térmica
ArticleAbstract: El uso de material de siembra de calidad es uno de los factores más importantes para la obtención dePalabras claves:Autores:Galo Cedeño García, George Cedeño García, Hugo Soplín Villacorta, Jessica Cargua ChávezFuentes:rraaeEffect of Auxins, Cytokinin and Activated Charcoal on In Vitro Propagation of Plantains Barraganete and Curare (Musa AAB)
ArticleAbstract: The response to the application of auxins, cytokinin and activated charcoal (CA) on in vitro propagaPalabras claves:Explant phytoregulators, Micropropagation, Musa, PlantainAutores:Ana Moreira Mieles, Fátima C. Macías Ponce, Francisco J. Arteaga Alcívar, Freddy Zambrano Zambrano, George Cedeño García, Jefferson Bertin Vélez-Olmedo, Liliana Corozo-Quiñonez, Marbelin del Valle Moreira, Ramon Eduardo Jaimez ArellanoFuentes:scopusPlant growth promoting rhizobacteria with ACC deaminase activity isolated from Mediterranean dryland areas in Chile: Effects on early nodulation in alfalfa
ArticleAbstract: Alfalfa (Medicago sativa L. subsp. sativa) has emerged as an alternative crop for Mediterranean drylPalabras claves:ACC deaminase, alfalfa, Indole acetic acid, Medicago sativa, Nodulation, PGPR, phosphate solubilizationAutores:Fischer S., GEORGE CEDEÑO, George Cedeño García, Gerding M., Inostroza L., Moraga G., Oyarzúa P., Sepúlveda-Caamaño M.Fuentes:googlescopusTheobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects
ReviewAbstract: Many decades of improvement in cacao have aided to obtain cultivars with characteristics of tolerancPalabras claves:Cacao ecophysiology, CCN 51, Chocolate quality, COCOA, Ecuadorian cacao, theobroma cacaoAutores:Barragan L., Cantos I.S., Fernández-Niño M., Francisco Javier Arteaga Alcivar, GEORGE CEDEÑO, George Cedeño García, Ramon Eduardo Jaimez Arellano, Wessjohann L.A.Fuentes:googlescopus