Funder
The Science and Technology Program of Xilingol
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Reference17 articles.
1. Abbas O, Zadravec M, Baeten V, Mikus T, Lesic T, Vulic A, Prpic J, Jemersic L, Pleadin J (2018) Analytical methods used for the authentication of food of animal origin. Food Chem 246:6–17
2. Alamprese C, Casale M, Sinelli N, Lanteri S, Casiraghi E (2013) Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy. Food Sci Technol 53:225–232
3. Ballin NZ, Vogensen FK, Karlsson AH (2009) Species determination - can we detect and quantify meat adulteration? Meat Sci 83:165–174
4. Cao Y, Zheng K, Jiang J, Wu J, Shi F, Song X, Jiang Y (2018) A novel method to detect meat adulteration by recombinase polymerase amplification and SYBR green I. Food Chem 266:73–78
5. Costa J, Amaral JS, Grazina L, Oliveira M, Mafra I (2017) Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing. Food Chem 221:1843–1850
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献