High resolution melting is a useful tool to detect animal species sources of various milk types
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05705-3.pdf
Reference38 articles.
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2. Altun SK, Durmaz H (2017) Şanlıurfa’da Tüketime Sunulan Koyun Peynirlerinde İnek Sütü Varlığının Belirlenmesi. Harran Üniversitesi Veteriner Fakültesi Dergisi 6:163–166
3. Becskei Z, Savić M, Ćirković D et al (2020) Assessment of water buffalo milk and traditional milk products in a sustainable production system. Sustain (Switz) 12:6616. https://doi.org/10.3390/su12166616
4. Bezerra MF, Souza DFS, Correia PRT (2012) Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks. Int J Dairy Technol 65:437–443. https://doi.org/10.1111/j.1471-0307.2012.00845.x
5. Bottero MT, Civera T, Anastasio A et al (2002) Identification of cow’s milk in “buffalo” cheese by duplex polymerase chain reaction. J Food Prot 65:362–366. https://doi.org/10.4315/0362-028X-65.2.362
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1. Double-Tube Multiplex TaqMan Real-Time PCR for the Detection of Eight Animal-Derived Dairy Ingredients;Journal of Agricultural and Food Chemistry;2024-05-10
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