Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative polymerase chain reaction (PCR)

Cereal Chemistry

Volumn 79, Issue 4, 2002, Pages 553-558

  Alary, Rémi ^a   Serin, Arnaud ^a   Duviau, Marie Pierre ^a   Joudrier, Philippe ^a   Gautier, Marie Françoise ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHAINS; GENE ENCODING;

CONDITION; DNA CONTENT; DURUM WHEATS; GENES ENCODING; LIPID TRANSFER PROTEIN; MEAN VALUES; PUROINDOLINE B; QUANTITATIVE POLYMERASE CHAIN REACTION; REAL- TIME; WHEAT GENES;

POLYMERASE CHAIN REACTION;

DNA; PEROXIDASE;

ANALYTIC METHOD; ARTICLE; DESICCATION; DNA CONTENT; FOOD PROCESSING; GENE AMPLIFICATION; GENETIC CODE; HIGH TEMPERATURE PROCEDURES; INTERMETHOD COMPARISON; NONHUMAN; PASTA; POLYMERASE CHAIN REACTION; PROTEIN ANALYSIS; QUANTITATIVE ANALYSIS; TEMPERATURE SENSITIVITY; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 0036066617     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.4.553     Document Type: Article

References (23)

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