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《Journal of Guizhou University(Natural Science)》 2001-04
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Recent Advances in Nutrition Improvement of Potato and Sweetpotato by Gene Engineering

Fang Ping 1,Gong Yifu 2,Cheng Yongwen 3 & Gao Feng 3( 1. Department of Biology, Fuling Normal College, Chongqing 408000; 2.College of Life Science, Ningbo University, Ningbo 315211;3.School of Life Sciences, Southwest China Normal University, Chongq  
The recent advances in the research of nutrition improvement of potato and sweetpotato by gene engineering were summarized in this paper. The improved characters include starch, amino acid, protein and flavor. Some problems and solutions in this research field were presented.
【Fund】: 国家自然科学基金资助项目 (批准号 :396 70 471);; 重庆市科委资助项目
【CateGory Index】: S532
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