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	Development of a Triplex Real-Time PCR Assay for Simultaneous Detection of Allergenic Ingredients in Processed Food
	Zhang, Wenju[1]; Zhao, Yulei[2]; Xu, Qingjin[3]; Chen, Qin[4]
刊名	CZECH JOURNAL OF FOOD SCIENCES
	2018
卷号	36页码:22-27
关键词	peanut sesame soybean SYBR Green triplex Q-PCR
ISSN号	1212-1800
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2175558
专题	上海大学
作者单位	1.[1]Shanghai Univ, Sch Life Sci, Shanghai Key Lab Bioenergy Crops, Shanghai, Peoples R China. 2.[2]Shanghai Univ, Sch Life Sci, Shanghai Key Lab Bioenergy Crops, Shanghai, Peoples R China. 3.[3]Shanghai Univ, Sch Life Sci, Shanghai Key Lab Bioenergy Crops, Shanghai, Peoples R China. 4.[4]Shanghai Univ, Sch Life Sci, Shanghai Key Lab Bioenergy Crops, Shanghai, Peoples R China.
推荐引用方式 GB/T 7714	Zhang, Wenju[1],Zhao, Yulei[2],Xu, Qingjin[3],et al. Development of a Triplex Real-Time PCR Assay for Simultaneous Detection of Allergenic Ingredients in Processed Food[J]. CZECH JOURNAL OF FOOD SCIENCES,2018,36:22-27.
APA	Zhang, Wenju[1],Zhao, Yulei[2],Xu, Qingjin[3],&Chen, Qin[4].(2018).Development of a Triplex Real-Time PCR Assay for Simultaneous Detection of Allergenic Ingredients in Processed Food.CZECH JOURNAL OF FOOD SCIENCES,36,22-27.
MLA	Zhang, Wenju[1],et al."Development of a Triplex Real-Time PCR Assay for Simultaneous Detection of Allergenic Ingredients in Processed Food".CZECH JOURNAL OF FOOD SCIENCES 36(2018):22-27.

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