DNA-Based Identification of Spices: DNA Isolation, Whole Genome Amplification, and Polymerase Chain Reaction
Author:
Affiliation:
1. Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf103702s
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