Theobroma cacao L. cultivar CCN 51: a comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects

Review

Abstract: Many decades of improvement in cacao have aided to obtain cultivars with characteristics of toleranc

Palabras claves:

Cacao ecophysiology, CCN 51, Chocolate quality, COCOA, Ecuadorian cacao, theobroma cacao

Autores:

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:

google

scopus