Detection and quantification of tissue of origin in salmon and veal products using methylation sensitive AFLPs

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1493-1498

  Rodríguez López, Carlos M ^a   Morán, Paloma ^b   Lago, Fátima ^c   Espiñeira, Montserrat ^c   Beckmann, Manfred ^a   Consuegra, Sofia ^a  

^a ABERYSTWYTH UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF VIGO   (Spain)

^c ANFACO CECOPESCA   (Spain)

Author keywords

DNA methylation; MSAP; Salmon; Tissue identification; Veal

Indexed keywords

DIAGNOSTIC MARKERS; DNA METHYLATION; FOOD QUALITY; MSAP; RAPID DETERMINATION; SALMON; VEAL;

FOOD PRODUCTS; HISTOLOGY; METHYLATION; MUSCLE;

ALKYLATION;

ANIMAL TISSUE; ARTICLE; DNA METHYLATION; EPIGENETICS; FOOD QUALITY; GENE EXPRESSION PROFILING; HEART; KIDNEY; LIVER; METHYLATION SENSITIVE AMPLIFIED POLYMORPHISM ANALYSIS; MUSCLE; NONHUMAN; QUANTITATIVE ANALYSIS; SALMON; VEAL;

EID: 81855222092     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.120     Document Type: Article

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