Methods to improve the yield and quality of DNA from dried and processed figs

Biotechnology Progress

Volumn 21, Issue 2, 2005, Pages 546-549

  Di Bernardo, G ^a   Galderisi, U ^a   Cipollaro, M ^a   Cascino, A ^a  

^a SECOND UNIVERSITY OF NAPLES   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DNA; ENZYME KINETICS; FARMS; FOOD PRODUCTS; FRUITS;

FIG JAM; FIGS; MOLECULAR METHODS; PCR REACTIONS;

GENETIC ENGINEERING;

PLANT DNA; PRIMER DNA;

AGAR GEL ELECTROPHORESIS; ARTICLE; FICUS; GENETICS; ISOLATION AND PURIFICATION; NUCLEOTIDE SEQUENCE; POLYMERASE CHAIN REACTION;

BASE SEQUENCE; DNA PRIMERS; DNA, PLANT; ELECTROPHORESIS, AGAR GEL; FICUS; POLYMERASE CHAIN REACTION;

ENZYMATIC ACTIVITY; FARM CROPS; FICUS; FOOD; GENETIC ENGINEERING; NUCLEIC ACIDS;

FICUS (ANGIOSPERM);

EID: 16344383727     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp049710p     Document Type: Article

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