Detection of adulteration in black gram-based food products using DNA barcoding
Author:
Funder
University Grants Commission-Special Assistance Program
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference38 articles.
1. DNA barcoding reveals fraudulent substitutions in shark seafood products: The Italian case of “palombo” (Mustelus spp.);Barbuto;Food Research International,2010
2. Microsatellite and DNA-barcode regions typing combined with high resolution melting (HRM) analysis for food forensic uses: A case study on lentils (lens culinaris);Bosmali;Food Research International,2012
3. DNA barcoding reveals a high incidence of fish species misrepresentation and substitution on the South African market;Cawthorn;Food Research International,2012
4. Identification of maca (Lepidium meyenii Walp.) and its adulterants by a DNA-barcoding approach based on the ITS sequence;Chen;Chinese Journal of Natural Medicines,2015
5. Marketplace substitution of Atlantic salmon for Pacific salmon in Washington State detected by DNA barcoding;Cline;Food Research International,2012
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