Nutritional Value, In Vitro Regeneration and Development of Transgenic Cucurbita pepo and C. maxima for Stress Tolerance: An Overview-Reference-Cited by-同舟云学术

Nutritional Value, In Vitro Regeneration and Development of Transgenic Cucurbita pepo and C. maxima for Stress Tolerance: An Overview

Published:2020-11-04 Issue: Volume: Page:227-240
ISSN:
Container-title:Genetically Modified Crops
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Author:

Kumari P. Hima,Kumar S. Anil,Rajasheker G.,Jalaja N.,Sujatha K.,Kumari P. Sita,Kavi Kishor P. B.

Publisher

Springer Singapore

Link

http://link.springer.com/content/pdf/10.1007/978-981-15-5897-9_11

Reference80 articles.

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3. Amoo IA, Eleyinmi AF, Ilelaboye NO, Akoja SS (2004) Characterization of oil extracted from gourd (Cucurbita maxima) seed. J Food Agri Envi 2:38–49

4. Ananthakrishnan G, Xia X, Elman C, Singer S, Paris HS, Gal-On A, Gaba V (2003) Shoot production in squash (Cucurbita pepo) by in vitro organogenesis. Plant Cell Rep 21:739–746. https://doi.org/10.1007/s00299-003-0584-y

5. Andolfo G, Di Donato A, Darrudi R, Errico A, Aiese Cigliano R, Ercolano MR (2017) Draft of zucchini (Cucurbita pepo L.) proteome: a resource for genetic and genomic studies. Front Genet 8:181. https://doi.org/10.3389/fgene.2017.00181

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