Traceability of the local cultivar ‘Caaveiro’ in flour mixtures used to produce Galician bread by simple sequence repeats and droplet digital polymerase chain reaction technology

  1. Ramos‐Cabrer, Ana María 2
  2. Fernández‐Canto, Nerea 234
  3. Almeida‐García, Fernando 5
  4. Gorostidi, Ana 1
  5. Lombardero‐Fernández, Matilde 3
  6. Romero‐Rodríguez, María Ángeles 4
  7. Pereira‐Lorenzo, Santiago 2
  1. 1 Biodonostia Health Research Institute Genomic Platform 20014 San Sebastian Spain
  2. 2 Dept. of Crop Production and Engineering Projects, Universidade de Santiago de Compostela Campus de Lugo 27002 Lugo Spain
  3. 3 Dept. of Anatomy, Animal Production and Clinical Veterinary Sciences, Universidade de Santiago de Compostela Campus de Lugo 27002 Lugo Spain
  4. 4 Area of Food Technology, Department of Analytical Chemistry and Food Science, Faculty of Science University of Santiago de Compostela Campus de Lugo 27002 Lugo Spain
  5. 5 Sementares S.L. Illa de Tambo 5 15005 Poio, Pontevedra
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Revista:
International Journal of Food Science & Technology

ISSN: 0950-5423,  1365-2621

Ano de publicación: 2022

Tipo: Artigo

DOI: 10.1111/IJFS.16048 GOOGLE SCHOLAR lock_openAcceso aberto editor

Outras publicacións en: International Journal of Food Science & Technology