Authentication of commercial candy ingredients using DNA PCR-cloning methodology
Publication date:
2016
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Citación:
Journal of the Science of Food and Agriculture, 96(3), p. 859-867 (2016); doi:10.1002/jsfa.7158
Descripción física:
p. 859-867
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This research was financially supported by Fundacion Mapfre (SV13-MAPFRE-1), Regional Government of the Principado de Asturias, Spain (Research Grant GRUPIN14-093) and Campus of Excellence of the University of Oviedo. MM-C holds a Spanish National Grant (reference AP-2010-5211).The data reported in this paper are archived at the following databases: European Nucleotide Archive (ENA), from the European Bioinformatics Institute in the European Molecular Biology Laboratory, EMBL-EBI (http://www.ebi.ac.uk/). We also acknowledge the assistance of Daniel Serna Fuente (Sequencing Unit of the University of Oviedo).
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