Review of Recent DNA-Based Methods for Main Food-Authentication Topics-Reference-Cited by-同舟云学术

Review of Recent DNA-Based Methods for Main Food-Authentication Topics

Published:2019-03-22 Issue:14 Volume:67 Page:3854-3864
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Böhme Karola¹,Calo-Mata Pilar¹,Barros-Velázquez Jorge¹,Ortea Ignacio²^ORCID

Affiliation:

1. Department of Analytical Chemistry, Nutrition and Food Science, University of Santiago de Compostela, E-27002 Lugo, Spain

2. Proteomics Unit, Maimonides Institute for Biomedical Research (IMIBIC), E-14004 Córdoba, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b07016

Reference113 articles.

1. Johnson, R. Food fraud and “economically motivated adulteration” of food and food ingredients; CRS Report R43358 Prepared for Members and Committees of Congress; Congressional Research Service, 2014.

2. Food authentication of commercially-relevant shrimp and prawn species: From classical methods to Foodomics

3. Federal Food, Drug, and Cosmetic Act, Subchapter IV: Food. U.S. Code, Title 21, Chapter 9. https://www.fda.gov/regulatoryinformation/lawsenforcedbyfda/federalfooddrugandcosmeticactfdcact/fdcactchapterivfood/default.htm (accessed March 14, 2019).

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