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PCR detection of soy ingredients in bread

Nicolas Gryson (UGent) , Kathy Messens (UGent) and Koen Dewettinck (UGent)
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Keywords
allergens, PCR, PRODUCTS, GENETICALLY-MODIFIED ORGANISMS, FOOD, DNA, QUANTIFICATION, AMPLIFICATION, GMO, soy, bread, DNA degradation, LIMITS, SAFETY

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Citation

Please use this url to cite or link to this publication:

Chicago
Gryson, Nicolas, Kathy Messens, and Koen Dewettinck. 2008. “PCR Detection of Soy Ingredients in Bread.” European Food Research and Technology 227 (2): 345–351.
APA
Gryson, Nicolas, Messens, K., & Dewettinck, K. (2008). PCR detection of soy ingredients in bread. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 227(2), 345–351.
Vancouver
1.
Gryson N, Messens K, Dewettinck K. PCR detection of soy ingredients in bread. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2008;227(2):345–51.
MLA
Gryson, Nicolas, Kathy Messens, and Koen Dewettinck. “PCR Detection of Soy Ingredients in Bread.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 227.2 (2008): 345–351. Print.
@article{627939,
  author       = {Gryson, Nicolas and Messens, Kathy and Dewettinck, Koen},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  keyword      = {allergens,PCR,PRODUCTS,GENETICALLY-MODIFIED ORGANISMS,FOOD,DNA,QUANTIFICATION,AMPLIFICATION,GMO,soy,bread,DNA degradation,LIMITS,SAFETY},
  language     = {eng},
  number       = {2},
  pages        = {345--351},
  title        = {PCR detection of soy ingredients in bread},
  url          = {http://dx.doi.org/10.1007/s00217-007-0727-4},
  volume       = {227},
  year         = {2008},
}

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