Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches-Reference-Cited by-同舟云学术

Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches

Published:2021-03 Issue: Volume:138 Page:110683
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

dos Santos-Donado Priscila R.,Donado-Pestana Carlos M.,Kawahara Rebeca,Rosa-Fernandes Livia^ORCID,Palmisano Giuseppe,Finardi-Filho Flavio

Funder

Laboratório Nacional de Biociências

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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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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