Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches
Author:
Funder
Laboratório Nacional de Biociências
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
1. Genetics and applied genomics of quality protein maize for food and nutritional security;Agrawal,2018
2. Official methods of analysis of AOAC international,2016
3. Stacked genetically engineered trait products produced by conventional breeding reflect the compositional profiles of their component single trait products;Bell;Journal of Agricultural and Food Chemistry,2018
4. Improving nutrition through biofortification: A review of evidence from HarvestPlus, 2003 through 2016;Bouis;Global Food Security,2017
5. A rapid and sensitive method for the quantitation microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976
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