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Agriculture Biotechnology
/ The use of molecular genetics to improve food properties
Changing the nutritional value of foods
Read more by clicking below:
Amino acid content of proteins
Fatty acid composition of triacylglycerols
Vitamins and diet enrichment compounds
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More in this section
The use of molecular genetics to improve food properties
Changing the nutritional value of foods
Amino acid content of proteins
Fatty acid composition of triacylglycerols
Vitamins and diet enrichment compounds
Modification of fruit colour and sweetness
Modification of food-processing properties of fruit
Molecular farming and therapeutic food
Future trends
Sources of further information and advice
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