| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539085 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Six methods for DNA extraction from fresh/processed sardine and anchovy were used. ⺠Matrices with high degree of processing yielded the lowest DNA amounts. ⺠Short primers (252 bp) amplified the cytb fragment for all samples and methods. ⺠Two main PCA described the sardine and anchovy PCR (70% and 69% of all variance). ⺠The SDS/PCI method is a good choice for highly processed sardine/anchovy foodstuffs.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Nadia Besbes, Sami Fattouch, Saloua Sadok,