Application of DNA barcoding technology in the identification of adulterated ingredients of edible blood products
<b>Objective:</b> A COI sequence-based full-length DNA barcoding technology was established to identify adulteration of seven animal-derived components （including pigs, cows, sheep, chickens, ducks, geese and rabbits） in edible blood products. <b>Methods:</b> After the blood products were extracted...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Editorial Office of Food and Machinery
2023-06-01
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| Serie: | Shipin yu jixie |
| Soggetti: | |
| Accesso online: | http://www.ifoodmm.com/spyjxen/article/abstract/20230508 |
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