Current status on global sweetpotato cultivation and its prior tasks of mass production-Reference-Cited by-同舟云学术

Current status on global sweetpotato cultivation and its prior tasks of mass production

Published:2018-09-30 Issue:3 Volume:45 Page:190-195
ISSN:1229-2818
Container-title:Journal of Plant Biotechnology
language:en
Short-container-title:J Plant Biotechnol

Author:

Kim Ho Soo¹,Lee Chan-Ju¹,Kim So-Eun¹,Ji Chang Yoon²,Kim Sung-Tai²,Kim Jin-Seog³,Kim Sangyong⁴,Kwak Sang-Soo¹

Affiliation:

1. Plant Systems Engineering Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Yuseong, Daejeon 34141, Korea

2. Research & Development Center, Korea Scientific Technique Industry Co., Ltd., 67, Saneop-ro 92, Gwonseon-gu, Suwon-si 16643, Korea

3. Research Center for Eco-Friendly New Materials, Korea Research Institute of Chemical Technology (KRICT), Yuseong, Daejeon 34114, Korea

4. Green Chemistry and Materials Group, Korea Institute Technology (KITECH), Cheonan-si, 31056 Chungcheongnamdo, Korea

Funder

Ministry of Agriculture, Food and Rural Affairs(MAFRA)

Rural Development Administration(RDA)

Publisher

The Korean Society for Plant Biotechnology

Subject

Plant Science,Agronomy and Crop Science,Biotechnology

Link

http://pdf.medrang.co.kr/JPB/2018/045/JPB045-03-190.pdf

Reference25 articles.

1. Current status on metabolic engineering of starch in sweetpotato

2. CSPI (The Center for Science in the Public Interest) (2007) <italic>10 Best Foods</italic> <bold></bold>. <uri>https://cspinet.org/eating-healthy/what-eat/10-best-foods</uri>

3. Botany and Physiology: Storage Root Formation and Development

4. FAO (Food and Agriculture Organization of the United Nations) (2015) <italic>The state of food insecurity in the world</italic> <bold></bold>, 8-18. <uri>http://www.fao.org/home/en/</uri>

5. Ji CY (2018) Molecular and physiological studies on tuberous roots of sweetpotato under low temperature storage. <italic>Ph.D thesis. University of Science and Technology (UST). February 2018</italic>

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