Titlebook: Improvement of Cereal Quality by Genetic Engineering; Robert J. Henry,John A. Ronalds Book 1994 Springer Science+Business Media New York 1

采納

Anthocyanin Genes as Visual Markers for Wheat Transformation microorganisms (Tor et al. 1992). The anthocyanin markers permit visualization of transgenic tissue from the beginning and throughout development without sacrificing the tissues. In addition, expression of anthocyanin genes in transformed tissues can provide a system for investigating the regulatio

削減

Progress Towards Genetic Engineering of Wheat with Improved Quality produced 9 lines of transformed wheat. The criteria for successful transformation was herbicide resistance, transgene encoded enzyme activity, integration of transforming DNA into high-molecular-weight wheat DNA, and co-segregation of the DNA and phenotype in the T. and T. generations. Wheat transf

intolerance

一條卷發(fā)

Book 1994 basis of a single quality image, initiaHy based on bulked wheat of fair/average quality (FAQ). Later this was improved by segregation into four broad classes* based around Australian Standard White (ASW). This is no longer a viable marketing strategy. We were probably a little slow in rec- ognising

Wallow

最后一個

K. J. Scott,D. G. He,S. Karunaratne,A. Mouradov,E. Mouradova,Y. M. Yangs, teachers and Human Resource developers interested in new perspectives on collaborative learning, technology-mediated knowledge creation, and applications of this in their own settings, for higher education, teacher training 978-94-6209-004-0

Ascendancy

兒童

P. R. Shewry,A. S. Tatham,N. G. Halford,J. Davies,N. Harris,M. Kreiss, teachers and Human Resource developers interested in new perspectives on collaborative learning, technology-mediated knowledge creation, and applications of this in their own settings, for higher education, teacher training 978-94-6209-004-0

債務(wù)

Olin D. Anderson,Ann E. Blechl,Frank C. Greene,J. Troy Weekss, teachers and Human Resource developers interested in new perspectives on collaborative learning, technology-mediated knowledge creation, and applications of this in their own settings, for higher education, teacher training 978-94-6209-004-0

enmesh