Release time:2022-02-15  Hits:

• Affilication of Author(s):扬州大学
• School Sign:扬州大学
• Disigner of the Invention:严长杰
• Patent description:一种利用CRISPR/Cas9技术降低稻米蛋白质含量提升蒸煮食味品质的方法
• Type of Patent:发明
• Application Number:202111430116.5
• Number of Inventors:5
• Service Invention or Not:no
• Application Date:2021-11-29
• Authorization Date:2024-09-13
• First Author:Yan Changjie