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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:

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.
APA
Gryson, N., Messens, K., & Dewettinck, K. (2008). PCR detection of soy ingredients in bread. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 227(2), 345–351.
Chicago author-date
Gryson, Nicolas, Kathy Messens, and Koen Dewettinck. 2008. “PCR Detection of Soy Ingredients in Bread.” European Food Research and Technology 227 (2): 345–351.
Chicago author-date (all authors)
Gryson, Nicolas, Kathy Messens, and Koen Dewettinck. 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.
IEEE
[1]
N. Gryson, K. Messens, and K. Dewettinck, “PCR detection of soy ingredients in bread,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 227, no. 2, pp. 345–351, 2008.
@article{627939,
  author       = {Gryson, Nicolas and Messens, Kathy and Dewettinck, Koen},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  keywords     = {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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