The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration
Author:
Affiliation:
1. Department of Ichthyology & Aquatic Environment, School of Agricultural Sciences University of Thessaly Volos Greece
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12719
Reference190 articles.
1. Authentication of closely related scombrid, catfish and tilapia species by PCR-based analysis and isoelectric focusing of parvalbumin
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5. What is inside the jar? Forensically informative nucleotide sequencing (FINS) of a short mitochondrial COI gene fragment reveals a high percentage of mislabeling in jellyfish food products
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