Basic principles for developing real-time PCR methods used in food analysis: A review-Reference-Cited by-同舟云学术

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Basic principles for developing real-time PCR methods used in food analysis: A review

Published:2019-09 Issue: Volume:91 Page:574-585
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Kang Tae Sun^ORCID

Funder

South Korea Government Long-Term Fellowship for Overseas Studies

Ministry of Food and Drug Safety, South Korea

Sangji University Research Fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference91 articles.

1. Development and optimization of an efficient qPCR system for olive authentication in edible oils;Alonso-Rebollo;Food Chemistry,2017

2. Quantitative detection of pork meat by EvaGreen real-time PCR to assess the authenticity of processed meat products;Amaral;Food Control,2017

3. Basic principles of real-time quantitative PCR;Arya;Expert Review of Molecular Diagnostics,2005

4. Species determination - can we detect and quantify meat adulteration?;Ballin;Meat Science,2009

5. Identification of Thunnus tuna species by the polymerase chain reaction and direct sequence analysis of their mitochondrial cytochrome b genes;Bartlett;Canadian Journal of Fisheries and Aquatic Sciences,1991

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