Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Pabliane Ramos Lawinscky"'
Autor:
Ronan Xavier Corrêa, Fernanda Amato Gaiotto, Pabliane Ramos Lawinscky, Adeilson Batista Lins, Antônia Marlene Magalhães Barbosa
Publikováno v:
African Journal of Biotechnology; Vol 15, No 44 (2016); 2517-2523
This study aimed to assess the genetic variability in groups of 11 clones of Theobroma cacao L., from different geographical regions, based on microsatellite markers, with the interest to characterize germplasm for breeding. The products of the ampli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::480a6fe496fb09ae9f631245bc4bfd3a
https://doi.org/10.5897/ajb2015.15188
https://doi.org/10.5897/ajb2015.15188
Autor:
Cláusio Antônio Ferreira de Melo, Gabriela de Oliveira Belo, Cínthia Sthefany Lima de Oliveira, Pabliane Ramos Lawinscky, Américo José Carvalho Viana, Margarete Magalhães Souza
Publikováno v:
Brazilian Journal of Botany. 37:261-272
The genetic variability in accessions of Passiflora alata and P. cincinnata in a Brazilian germplasm collection was inferred using sixteen quantitative and eight qualitative morphological descriptors. The accessions were evaluated with randomized blo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7d0529a234d1042c052f65b150f3475
https://doi.org/10.1007/s40415-014-0077-y
https://doi.org/10.1007/s40415-014-0077-y
Autor:
Pabliane Ramos Lawinscky, Paula Roberta Esteves De Godoy, Francisvaldo Amaral Roza, Dário Ahnert, Margarete Magalhães Souza, Ioná Santos Araújo
Publikováno v:
Brazilian Journal of Botany, Volume: 32, Issue: 3, Pages: 617-620, Published: SEP 2009
Brazilian Journal of Botany v.32 n.3 2009
Brazilian Journal of Botany
Sociedade Botânica de São Paulo (SBSP)
instacron:SBSP
Brazilian Journal of Botany v.32 n.3 2009
Brazilian Journal of Botany
Sociedade Botânica de São Paulo (SBSP)
instacron:SBSP
A importância econômica do cacaueiro se deve, principalmente, à produção de frutos, dos quais se extraem sementes que servem como matéria prima para a fabricação do chocolate. Vários fatores podem interferir na produção, porém as caracter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9ede8197583d1a6dc85b8ff08a258ab
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042009000300019&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042009000300019&lng=en&tlng=en
