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