Storage-time effect on olive oil DNA assessed by Amplified Fragments Length Polymorphisms.

Matteo Busconi; Corrado Fogher

doi:10.1016/j.foodchem.2010.05.027

Storage-time effect on olive oil DNA assessed by Amplified Fragments Length Polymorphisms.

Matteo Busconi
, Corrado Fogher

Risultato della ricerca: Contributo in rivista › Articolo

Lingua originale	Inglese
pagine (da-a)	787-793
Numero di pagine	7
Rivista	Food Chemistry
Volume	123
DOI	https://doi.org/10.1016/j.foodchem.2010.05.027
Stato di pubblicazione	Pubblicato - 2010

Keywords

AFLP
DNA
olive oil
storage-time

Accesso al documento

10.1016/j.foodchem.2010.05.027

Altri file e collegamenti

Link a IRIS PubliCatt

Cita questo

@article{b3f3538468c241e99b6ecb95c9360e4b,

title = "Storage-time effect on olive oil DNA assessed by Amplified Fragments Length Polymorphisms.",

keywords = "AFLP, DNA, olive oil, storage-time, AFLP, DNA, olive oil, storage-time",

author = "Matteo Busconi and Corrado Fogher",

year = "2010",

doi = "10.1016/j.foodchem.2010.05.027",

language = "English",

volume = "123",

pages = "787--793",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd",

}

TY - JOUR

T1 - Storage-time effect on olive oil DNA assessed by Amplified Fragments Length Polymorphisms.

AU - Busconi, Matteo

AU - Fogher, Corrado

PY - 2010

Y1 - 2010

KW - AFLP

KW - DNA

KW - olive oil

KW - storage-time

KW - AFLP

KW - DNA

KW - olive oil

KW - storage-time

UR - http://hdl.handle.net/10807/33172

U2 - 10.1016/j.foodchem.2010.05.027

DO - 10.1016/j.foodchem.2010.05.027

M3 - Article

SN - 0308-8146

VL - 123

SP - 787

EP - 793

JO - Food Chemistry

JF - Food Chemistry

ER -