Article ID Journal Published Year Pages File Type
10538544 Food Chemistry 2013 8 Pages PDF
Abstract
► Simultaneous detection of black and brown mustard in food. ► First PCR method for black and brown mustard. ► The method does not show any cross-reactivity with other Brassicaceae. ► The method allows the detection of traces of both species in raw and brewed sausages.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Development and validation of a real-time PCR method for the simultaneous detection of black mustard (Brassica nigra) and brown mustard (Brassica juncea) in food
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