Effect of Soybean Protein Concentrate Preparation on Copy Numbers and Structural Characteristics of DNA from Genetically Modified Soybean.

Du, Yan; Chen, Fusheng; Liu, Kunlun; Chen, Chen

Du, Yan; Chen, Fusheng; Liu, Kunlun; Chen, Chen.

Afiliación

Du Y; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Chen F; National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China.
Liu K; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Chen C; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Foods ; 12(10)2023 May 17.

Article en En | MEDLINE | ID: mdl-37238848

Palabras clave

DNA degradation; copy numbers; genetically modified soybean; soybean protein concentrate; structural characteristics

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China