[Studies on improving crop nutritional quality through gene engineering].
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.
Life and Environment Science College, Shanghai Teachers University, Shanghai 200234, China.
Shi-Jing
SJ
Fan
Jian-Yue
JY
Li
Lei
L
Cheng
Gen-Yu
GY
Zhou
D018556:Crops, Agricultural; D005818:Genetic Engineering; D009747:Nutritional Physiological Phenomena