Efficiency of DNA typing methods for detection of smoked paprika "pimenton de la Vera" adulteration used in the elaboration of dry-cured iberian pork sausages

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 22, 2010, Pages 11688-11694

  Hernández, Alejandro ^a   Aranda, Emilio ^a   Martín, Alberto ^a   Benito, Maria Jose ^a   Bartolomé, Teresa ^a   Córdoba, Maria De Guía ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

adulteration; ISSR; ITS1 5.8S rDNA ITS2; RAPD; Smoked paprika; SSR

Indexed keywords

ADULTERATION; ISSR; ITS1-5.8S RDNA-ITS2; RAPD; SMOKED PAPRIKA; SSR;

POLYMERASE CHAIN REACTION;

FOOD ADDITIVE; PRIMER DNA;

ANIMAL; ARTICLE; DNA FINGERPRINTING; EVALUATION; FOOD CONTAMINATION; FOOD HANDLING; GENETICS; INSTRUMENTATION; MEAT; METHODOLOGY; MOLECULAR GENETICS; PEPPER; QUALITY CONTROL; RANDOM AMPLIFIED POLYMORPHIC DNA; SWINE;

ANIMALS; CAPSICUM; DNA FINGERPRINTING; DNA PRIMERS; FOOD ADDITIVES; FOOD CONTAMINATION; FOOD HANDLING; MEAT PRODUCTS; MOLECULAR SEQUENCE DATA; QUALITY CONTROL; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SWINE;

EID: 78649274364     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102414q     Document Type: Article

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