Use of lambda DNA as a marker to assess DNA stability in olive oil during storage

European Food Research and Technology

Volumn 227, Issue 1, 2008, Pages 175-179

  Spaniolas, Stelios ^a   Bazakos, Christos ^a   Ntourou, Thessaloniki ^a   Bihmidine, Saadia ^a   Georgousakis, Andreas ^b   Kalaitzis, Panagiotis ^a  

^a MEDITERRANEAN AGRONOMIC INSTITUTE OF CHANIA   (Greece)

^b Anatoli SA Agrokepio   (Greece)

Author keywords

DNA fragmentation; Olive oil; Olive oil authenticity; PCR inhibition; Storage of olive oil

Indexed keywords

CONCENTRATION (PROCESS); ENZYME ACTIVITY; VEGETABLE OILS; YEAST;

DNA FRAGMENTATION; OLIVE OIL AUTHENTICITY; STORAGE OF OLIVE OIL;

DNA SEQUENCES;

EID: 41749090658     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0707-8     Document Type: Article

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