Biofortification for Nutrient Content and Aroma Enrichment in Rice (Oryza sativa L.)

Author:

Chandanshive Sonali,Shaikh Yasmin,Raturi Gaurav,Prakash Sathe Atul,Sanand Sandhya,Nadaf Altafhusain

Publisher

Springer Singapore

Reference144 articles.

1. Abe K, Araki E, Suzuki Y, Toki S, Saika H (2018) Production of high oleic/low linoleic rice by genome editing. Plant Physiol Biochem 131:58–62

2. Abbas A, Murtaza S, Aslam F, Khawar A, Rafique S, Naheed S (2011) Effect of processing on nutritional value of rice (Oryza sativa). World J Med Sci 6(2):68–73

3. Ahuja U, Ahuja S, Chaudhary N, Thakrar R (2007) Red Rices–past, present and future. Asian Agri-History 11(4):291–304

4. Allaway W (1986) Soil-plant-animal and human interrelationships in trace element nutrition. Trace elements in human and animal nutrition. Academic Press, Orlando

5. Anai T, Koga M, Tanaka H, Kinoshita T, Rahman S, Takagi Y (2003) Improvement of rice (Oryza sativa L.) seed oil quality through introduction of a soybean microsomal omega-3 fatty acid desaturase gene. Plant Cell Rep 21(10):988–992

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