Fast and Sensitive Real-time PCR-based Detection of Porcine DNA in Food Samples by Using EvaGreen Dye
Author:
Affiliation:
1. Biosensors and Biotechnology Laboratory, Integrated Science Building, Faculty of Science, Universiti Brunei Darussalam
2. Institute of Forestry and Environmental Sciences, University of Chittagong
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/24/5/24_803/_pdf
Reference32 articles.
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2. Ali, M. E., Razzak, M.A., Hamid, S.B.A., Rahman, M.M., Al Amin, M., and Rashid, N.R.. (2015). Multiplex PCR assay for the detection of five meat species forbidden in Islamic foods. Food Chem., 177, 214-224.
3. Amaral, J.S., Santos, C.G., Melo, V.S., Oliveira, M.B.P., and Mafra, I. (2014). Authentication of a traditional game meat sausage (Alheira) by species-specific PCR assays to detect hare, rabbit, red deer, pork and cow meats. Food Res. Int., 60, 140-145.
4. Amaral, J.S., Santos, G., Oliveira, M.B.P., and Mafra, I. (2017). Quantitative detection of pork meat by EvaGreen real-time PCR to assess the authenticity of processed meat products. Food Control, 72, 53-61.
5. Asensio, L., González, I., García, T., and Martín, R. (2008). Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA). Food Control, 19, 1-8.
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