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Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/38728

Title: High resolution melting analysis as a new approach to discriminate gluten-containing cereals
Author(s): Martín Fernández, Begoña
Costa, Joana
Santos Álvarez, Noemí de los
López Ruiz, Beatriz
Oliveira, Maria Beatriz Prior Pinto
Mafra, Isabel
Issue date: 2016
Publisher: Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2016.05.067
Citation: Food Chemistry, 211, 383–391 (2016); doi:/10.1016/j.foodchem.2016.05.067
Format extent: p. 383-391
URI: http://hdl.handle.net/10651/38728
ISSN: 0308-8146
Sponsored: This work was supported by FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020 with grant no. UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265, the bilateral project Acções Integradas Luso-Espanholas/2012 between University of Porto (E-38/12) and University of Oviedo (Ministerio de Ciencia e Innovación, PRIAIBPT-2011-0769). B. Martin-Fernandez and J. Costa are grateful to Complutense University PhD grant (BE45/10) and to FCT postdoctoral grant SFRH/BPD/102404/2014, respectively.
Project id.: MINECO/PRIAIBPT- 2011-0769
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