Evaluation and optimisation of five different extraction methods for soy DNA in chocolate and biscuits. Extraction of DNA as a first step in GMO analysis

Journal of the Science of Food and Agriculture

Volumn 84, Issue 11, 2004, Pages 1357-1363

  Gryson, Nicolas ^a   Messens, Kathy ^a   Dewettinck, Koen ^b  

^a UNIVERSITY COLLEGE GHENT   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Biscuits; Chocolate; Detection limit; DNA quality; Economic evaluation; Extraction; Food analysis; GMO; PCR

Indexed keywords

GLYCINE MAX; THEOBROMA CACAO;

EID: 4043145006     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1767     Document Type: Article

References (17)

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