Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food

Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food

SYBR Green real-time or quantitative PCR (Q-PCR) is a suitable system in which to establish a multiplex method to detect allergenic ingredients in food. In this study, a triplex Q-PCR method was developed to detect trace amounts of peanut, soybean and sesame in processed food. Specific PCR primer se...

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Bibliographic Details
Main Authors: Wenju ZHANG, Yulei ZHAO, Qingjin XU, Qin CHEN
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2018-02-01
Series:Czech Journal of Food Sciences
Subjects:
peanut
sesame
soybean
sybr green
triplex q-pcr
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0004_development-of-a-triplex-real-time-pcr-for-simultaneous-detection-of-allergenic-ingredients-in-processed-food.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0004_development-of-a-triplex-real-time-pcr-for-simultaneous-detection-of-allergenic-ingredients-in-processed-food.php

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