1.
Chinese Journal of Biotechnology
; (12): 381-386, 2002.
Article
in Chinese
| WPRIM
| ID: wpr-256197
ABSTRACT
This paper summarizes the studies on improving crop nutritional quality including protein, saccharide and lipid through gene engineering in recent 10 years. Special emphasis is laid upon the improvement of protein contains and amino acid components. The food safety caused probably by gene engineering and some ways to solve the problem are introduced briefly.