Fruit Characteristics of Transgenic pear (Pyrus communis L.) Trees During Long-Term Field Trials
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-023-01076-4.pdf
Reference35 articles.
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2. Cellini F, Chesson A, Colquhoun I, Constable A, Davies HV, Engel K-H, Gatehouse AMR, Karenlampi S, Kok EJ, Leguay J-J, Lehesranta S, Noteborn HPJM, Pedersen AJ, Smith M (2004) Unintended effects and their detection in genetically modified crops. Food Chem Toxicol 42:1089–1125. https://doi.org/10.1016/j.fct.2004.02.003
3. Baranski R, Klimek-Chodacka M, Lukasiewicz A (2019) Approved genetically modified (GM) horticultural plants: a 25-year perspective. Folia Hortic 31:3–49. https://doi.org/10.2478/fhort-2019-0001
4. Kolniak-Ostek J (2016) Chemical composition and antioxidant capacity of different anatomical parts of pear (Pyrus communis L). Food Chem 203:491–497. https://doi.org/10.1016/j.foodchem.2016.02.103.
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