So sánh và đánh giá các phương pháp ly trích DNA trong các sản phẩm có nguồn gốc từ hạt ca cao
Author:
Publisher
Can Tho University
Subject
General Medicine
Reference79 articles.
1. Afoakwa, E.O., 2016. Chocolate science and technology, Wiley Blackwell (2nd edition),1-13.
2. Afoakwa, E.O., 2014. Cocoa production and processing technology. CRC Press, 9-17
3. Bekele, F., Kennedy, A., Mc David, C., et al., 1994. Numerical taxonomic studies on cacao (Theobroma cacao L.) in Trinidad. Euphytica, 75, 231-240.
4. Bhattacharjee, R., Kolesnikova-Allen, M., Aikpokpodion, P., et al., 2004. An improved semiautomated rapid method of extracting genomicDNA for molecular marker analysis in cocoa, Theobroma cacao L. PlantMol. Biol. Rep. 22:435-436.
5. Demeke, T., Jenkins R., 2010. Influence of DNA extractionmethods, PCR inhibitorsand quantificationmethods on real-timePCR assay of biotechnology-derived traits. Analyt. Bioanaly. Chem. 396: 1977-1990.
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