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High resolution melting analysis as a new approach to discriminate gluten-containing cereals

dc.contributor.authorMartín Fernández, Begoña 
dc.contributor.authorCosta, Joana
dc.contributor.authorSantos Álvarez, Noemí de los 
dc.contributor.authorLópez Ruiz, Beatriz 
dc.contributor.authorOliveira, Maria Beatriz Prior Pinto
dc.contributor.authorMafra, Isabel
dc.identifier.citationFood Chemistry, 211, 383–391 (2016); doi:/10.1016/j.foodchem.2016.05.067
dc.description.sponsorshipThis 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.eng
dc.format.extentp. 383-391spa
dc.relation.ispartofFood Chemistry, 211spa
dc.titleHigh resolution melting analysis as a new approach to discriminate gluten-containing cerealseng
dc.typejournal articlespa
dc.relation.projectIDMINECO/PRIAIBPT- 2011-0769spa

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