Fate of Maize DNA During Steeping, Wet-Milling, and Processing-Reference-Cited by-同舟云学术

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Fate of Maize DNA During Steeping, Wet-Milling, and Processing

Published:1999-05 Issue:3 Volume:76 Page:371-374
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Gawienowski Margaret C.¹,Eckhoff Steven R.²,Yang Ping²,Rayapati P. John³,Binder Thomas³,Briskin Donald P.¹⁴

Affiliation:

1. Department of Natural Resources and Environmental Sciences, University of Illinois, Urbana IL 61801.

2. Department of Agricultural Engineering, University of Illinois, Urbana IL 61801.

3. Archer Daniels Midland Company, 1001 Brush College Road, Decatur, IL 62521.

4. Corresponding author. Phone: 217/244-1115. Fax: 217/333-9817. E-mail: dbriskin@uiuc.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference12 articles.

1. Evolutionary Analysis of the Large Subunit of Carboxylase (rbcL) Nucleotide Sequence Among the Grasses (Gramineae)

2. The Utility of atpB Gene Sequences in Resolving Phylogenetic Relationships: Comparison with rbcL and 18S Ribosomal DNA Sequences in the Lardizabalaceae

3. Composition of Corn Steep Water during Steeping

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3. Addressing concerns over the fate of DNA derived from genetically modified food in the human body: A review;Food and Chemical Toxicology;2019-02

4. Wet Milling: The Basis for Corn Biorefineries;Corn;2019

5. Influence of Feed From Genetically Modified Plants on the Composition and Quality of Foods of Animal Origin;Genetically Engineered Foods;2018

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