Improving the nutritional value of plant foods through transgenic approaches

Sheng wu gong cheng xue bao = Chinese journal of biotechnology

Volumn 20, Issue 4, 2004, Pages 471-476

  Wu, Yong Mei ^a   Mao, Xue ^a   Wang, Shu Jian ^a   Li, Run Zhi ^a  

^a SHANXI AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; FATTY ACID; ISOFLAVONE DERIVATIVE; TRANSCRIPTION FACTOR; ZINC FINGER PROTEIN;

BIOSYNTHESIS; GENETICS; HUMAN; METABOLISM; NUTRITIONAL VALUE; PHYSIOLOGY; PLANT; REVIEW; TRANSGENIC PLANT;

ANTIOXIDANTS; FATTY ACIDS; HUMANS; ISOFLAVONES; NUTRITIVE VALUE; PLANTS; PLANTS, GENETICALLY MODIFIED; TRANSCRIPTION FACTORS; ZINC FINGERS;

EID: 38349131273     PISSN: 10003061     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (42)