Identification of adulteration in 11 fresh meat products by DNA mini-barcoding methods based on cytochrome C oxidase subunit Ⅰ (COⅠ) sequence
DNA min-barcoding methods based on cytochrome C oxidase subunitⅠ (COⅠ) sequence were developed to detect adulteration in 11 fresh meat products. DNA extraction was carried out with the DNeasy blood and tissue kit after samples were treated with vacuum freeze drying. The amplification of mini-barcodi...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2021-01-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2020.04.291 |
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