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High resolution melting analysis as a new approach to discriminate gluten-containing cereals
| dc.contributor.author | Martín Fernández, Begoña | |
| dc.contributor.author | Costa, Joana | |
| dc.contributor.author | Santos Álvarez, Noemí de los | |
| dc.contributor.author | López Ruiz, Beatriz | |
| dc.contributor.author | Oliveira, Maria Beatriz Prior Pinto | |
| dc.contributor.author | Mafra, Isabel | |
| dc.date.accessioned | 2016-09-12T09:10:57Z | |
| dc.date.available | 2016-09-12T09:10:57Z | |
| dc.date.issued | 2016 | |
| dc.identifier.citation | Food Chemistry, 211, 383–391 (2016); doi:/10.1016/j.foodchem.2016.05.067 | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.uri | http://hdl.handle.net/10651/38728 | |
| dc.description.sponsorship | 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. | eng |
| dc.format.extent | p. 383-391 | spa |
| dc.language.iso | eng | spa |
| dc.publisher | Elsevier | spa |
| dc.relation.ispartof | Food Chemistry, 211 | spa |
| dc.title | High resolution melting analysis as a new approach to discriminate gluten-containing cereals | eng |
| dc.type | journal article | spa |
| dc.identifier.doi | 10.1016/j.foodchem.2016.05.067 | |
| dc.relation.projectID | MINECO/PRIAIBPT- 2011-0769 | spa |
| dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodchem.2016.05.067 | spa |
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