Botanical authentication of lavender (Lavandula spp.) honey by a novel DNA-barcoding approach coupled to high resolution melting analysis
Author:
Funder
FCT (Fundação para a Ciência e Tecnologia)
FCT/MEC
FEDER
FCT
POPH-QREN
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference26 articles.
1. A DNA barcoding approach to identify plant species in multiflower honey;Bruni;Food Chemistry,2015
2. Floral origin markers for authenticating Lavandin honey (Lavandula angustifolia x latifolia). Discrimination from Lavender honey (Lavandula latifolia);Castro-Vázquez;Food Control,2014
3. Genetic diversity and population structure in Tunisian Lavandula stoechas L. and Lavandula multifida L. (Lamiaceae);Chograni;Biochemical Systematics and Ecology,2008
4. HRM analysis targeting ITS1 and matK loci as potential DNA mini-barcodes for the authentication of Hypericum perforatum and Hypericum androsaemum in herbal infusions;Costa;Food Control,2016
5. High resolution melting (HRM) analysis of DNA – its role and potential in food analysis;Druml;Food Chemistry,2014
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