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Authentication of commercial candy ingredients using DNA PCR-cloning methodology

dc.contributor.authorMuñoz Colmenero, Marta
dc.contributor.authorMartínez Fernández, José Luis 
dc.contributor.authorRoca Martínez, Agustín Antonio 
dc.contributor.authorGarcía Vázquez, Eva 
dc.date.accessioned2016-05-06T09:28:04Z
dc.date.available2016-05-06T09:28:04Z
dc.date.issued2016
dc.identifier.citationJournal of the Science of Food and Agriculture, 96(3), p. 859-867 (2016); doi:10.1002/jsfa.7158
dc.identifier.issn0022-5142
dc.identifier.urihttp://hdl.handle.net/10651/37083
dc.description.sponsorshipThis 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).
dc.format.extentp. 859-867
dc.language.isoeng
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.rights© 2015 Society of Chemical Industry
dc.rightsCC Reconocimiento - No comercial - Sin obras derivadas 4.0 Internacional
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceScopus
dc.source.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-84955652539&partnerID=40&md5=815dcb7f280df6bc2885aae64ae317c8
dc.titleAuthentication of commercial candy ingredients using DNA PCR-cloning methodology
dc.typejournal article
dc.identifier.doi10.1002/jsfa.7158
dc.relation.projectIDSV13-MAPFRE-1
dc.relation.projectIDGRUPIN14-093
dc.relation.projectIDAP-2010-5211
dc.relation.publisherversionhttp://dx.doi.org/10.1002/jsfa.7158
dc.rights.accessRightsopen access
dc.type.hasVersionAM


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