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水稻营养品质的改良及研究进展 被引量:6

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摘要 稻米是中国的主要食粮,人们对其营养品质的要求是越来越高,对利用生物技术来改良水稻的赖氨酸、蛋白质、维生素的含量的研究进展作了综述,指出了研究中的一般方法并对未来做了展望。
作者 李艳红
出处 《农业与技术》 2005年第2期82-82,87,共2页 Agriculture and Technology
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参考文献2

  • 1JulianoBO 谷承 译.水稻与人类营养[M].北京:中国农业科技出版社,1995..
  • 2王为民,赵倩,于静娟,朱登云.水稻营养品质的改良[J].中国生物工程杂志,2004,24(5):30-33. 被引量:8

二级参考文献20

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