Identification and quantitation of species in complex DNA mixtures by real-time polymerase chain reaction
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry,Biophysics
Reference22 articles.
1. DNA-based methods for food authentification;Lockley;Trends Food Sci. Technol.,2000
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3. Identification of anchovy (Engraulis encrasicholus L.) and gilt sardine (Sardinella aurita) by polymerase chain reaction, sequence of their mitochondrial cytochrome b gene, and restriction analysis of polymerase chain reaction products in semipreserves;Sebastio;J. Agric. Food Chem.,2001
4. Novel method for the discrimination of tuna (Thunnus thynnus) and bonito (Sarda sarda) DNA;Lockley;J. Agric. Food Chem.,2000
5. PCR–RFLP analysis of mitochondrial DNA: a reliable method for species identification;Wolf;J. Agric. Food Chem.,1999
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