1.
Sheng Wu Gong Cheng Xue Bao
; 18(3): 381-6, 2002 May.
Article
in Chinese
| MEDLINE
| ID: mdl-12192880
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.