OGM: caso de papa y manzana que no se oxida

 

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Detalles Bibliográficos
Autores: Garro-Monge, Giovanni, Méndez, Laura
Formato: artículo original
Fecha de Publicación:2016
Descripción:Genetically modified organisms are those foods that are improved through biotechnology, where they are modified from one to four genes by genetic engineering. Producing these products improves traits such as nutritional quality, modifies metabolic pathways and resistance to pests. The present article presents four techniques of modification of food crops, which are the traditional cross, mutagenesis, interfering RNA and, finally, transgenesis. In addition, it explains how the crops are genetically modified, with the example of potato and apple.
País:RepositorioTEC
Institución:Instituto Tecnológico de Costa Rica
Repositorio:RepositorioTEC
Lenguaje:Español
OAI Identifier:oai:repositoriotec.tec.ac.cr:2238/7099
Acceso en línea:https://hdl.handle.net/2238/7099
Access Level:acceso abierto
Palabra clave:Modificación genética
Resistencia a las plagas
Genes
Biotecnología
Cultivos transgénicos
Ingeniería genética
Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
ADN
Genetic modification
Pest resistance
Biotechnology
Transgenic crops
Genetic engineering