High resolution melting analysis as a new approach to discriminate gluten-containing cereals
Fecha de publicación:
2016
Editorial:
Elsevier
Versión del editor:
Citación:
Food Chemistry, 211, 383–391 (2016); doi:/10.1016/j.foodchem.2016.05.067
Descripción física:
p. 383-391
ISSN:
Patrocinado por:
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.
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