Study on detection of soybean components in edible oil with ladder-shape melting temperature isothermal amplification (LMTIA) assay.

Gu, Menglin; Xiao, Fugang; Wang, Borui; Zhang, Yaoxuan; Ding, Changhe; Zhang, Guozhi; Wang, Deguo

Gu, Menglin; Xiao, Fugang; Wang, Borui; Zhang, Yaoxuan; Ding, Changhe; Zhang, Guozhi; Wang, Deguo.

Afiliação

Gu M; School of Food Science and Technology, Henan University of Technology, Zhengzhou 450000, China.
Xiao F; Food and Pharmacy College, Xuchang University, Xuchang 461000, China. xfug@163.com.
Wang B; Food and Pharmacy College, Xuchang University, Xuchang 461000, China. xfug@163.com.
Zhang Y; Henan Key Laboratory of Biomarker Based Rapid-detection Technology for Food Safety, Xuchang 461000, China.
Ding C; Food and Pharmacy College, Xuchang University, Xuchang 461000, China. xfug@163.com.
Zhang G; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
Wang D; School of Food Science and Technology, Henan University of Technology, Zhengzhou 450000, China.

Anal Methods ; 15(5): 581-586, 2023 02 02.

Article em En | MEDLINE | ID: mdl-36633329

Assuntos

Glycine max; Óleos de Plantas; Temperatura; Glycine max/genética; Alimentos

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Glycine max / Óleos de Plantas Tipo de estudo: Diagnostic_studies Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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