| Literature DB >> 18685187 |
Hirohito Yamakawa1, Hiroshi Akiyama, Yumi Endo, Kiyoko Miyatake, Shinobu Sakai, Kazunari Kondo, Masatake Toyoda, Atsuo Urisu, Reiko Teshima.
Abstract
A specific and qualitative detection method for buckwheat in foods using the polymerase chain reaction (PCR) was developed. Trace amounts of buckwheat in commercial food products were qualitatively detected by this method. It should be reliable for detecting buckwheat residues in processed foods and practical for monitoring the labeling system for allergenic food materials.Entities:
Mesh：
Substances：
Year: 2008 PMID： 18685187 DOI： 10.1271/bbb.80237
Source DB: PubMed Journal: Biosci Biotechnol Biochem ISSN： 0916-8451 Impact factor: 2.043