Fonte: Euphytica. Unidade: CENA
Assuntos: PLANTAS ESTIMULANTES, PLANTAS CULTIVADAS (MELHORAMENTO;GENÉTICA)
ABNT
PIRES, J L et al. Increasing cocoa butter yield through genetic improvement of Theobroma cacao L.: seed fat content variability, inheritance, and association with seed yield. Euphytica, v. 103, p. 115-121, 1998Tradução . . Disponível em: https://doi.org/10.1023/A:1018327411530. Acesso em: 22 ago. 2024.APA
Pires, J. L., Cascardo, J. C. M., Lambert, S. V., & Figueira, A. V. de O. (1998). Increasing cocoa butter yield through genetic improvement of Theobroma cacao L.: seed fat content variability, inheritance, and association with seed yield. Euphytica, 103, 115-121. doi:10.1023/A:1018327411530NLM
Pires JL, Cascardo JCM, Lambert SV, Figueira AV de O. Increasing cocoa butter yield through genetic improvement of Theobroma cacao L.: seed fat content variability, inheritance, and association with seed yield [Internet]. Euphytica. 1998 ;103 115-121.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1023/A:1018327411530Vancouver
Pires JL, Cascardo JCM, Lambert SV, Figueira AV de O. Increasing cocoa butter yield through genetic improvement of Theobroma cacao L.: seed fat content variability, inheritance, and association with seed yield [Internet]. Euphytica. 1998 ;103 115-121.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1023/A:1018327411530