Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods-Reference-Cited by-同舟云学术

Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods

Published:2014-05-08 Issue:1 Volume:8 Page:7-17
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Ordiales Elena,Fernández Margarita,Benito María J.,Hernández Alejandro,Martin Alberto,Córdoba María G.

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-014-9889-4.pdf

Reference30 articles.

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2. Acquadro A, Portis E, Albertini E, Lanteri S (2005a) M-AFLP-based protocol for microsatellite loci isolation in Cynara cardunculus L. (Asteraceae). Mol Ecol Notes 5:272–274

3. Acquadro A, Portis E, Lee D, Donini P, Lanteri S (2005b) Development and characterization of microsatellite markers in Cynara cardunculus L. Genome 48:217–225

4. Barbosa M, Valles E, Vassal L, Mocquot G (1976) L’utilisation d’extrait de Cynara cardunculus L. comme agent coagulant en fabrication de fromages à pàte molle et à pàte cuite. Lait 56:1–7

5. Cordeiro M, Jacob E, Puhan Z, Pais MS, Brodelius PE (1992) Milk clotting and proteolytic activities of purified cynarasas from Cynara cardunculus L. a comparision to chymosin. Milchwissenschaft 47:638–687

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