Cultivar Identification and Analysis of the Blended Ratio of Green Tea Production on the Market Using DNA Markers
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概要
- 論文の詳細を見る
Japanese green teas are produced by blending different materials and there are cases of discrepancy between the contents and the label of the product. Therefore, a technique for identifying tea cultivars among product contents is strongly required. A simple CTAB (Cetyl trimethyl ammonium bromide) extraction method with a short time pre-incubation yielded DNA is suitable for cultivar identification by CAPS (cleaved amplified polymorphic sequence) analysis. The extracted DNA was analyzed with seven CAPS markers to identify cultivars.
- 社団法人 日本食品科学工学会の論文
- 2005-02-01
著者
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MATSUMOTO Satoru
National Institute of Vegetable and Tea Science, National Agriculture and Food Research Organization
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Matsumoto Satoru
National Institute Of Vegetable And Tea Science National Agriculture And Food Research Organization
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KOHATA KATSUNORI
National Institute of Vegetables, Ornamental Plants and Tea
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Ujihara Tomomi
National Institute of Vegetable and Tea Science
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HAYASHI Nobuyuki
National Institute of Vegetable and Tea Science (NIVTS), National Agriculture and Food Research Orga
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Kohata Katsunori
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Ujihara Tomomi
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Hayashi Nobuyuki
National Institute Of Vegetable And Tea Science (nivts) National Agriculture And Food Research Organ
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Matsumoto Satoru
National Institute Of Vegetable And Tea Science
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Hayashi Nobuyuki
National Agriculture And Food Res. Organization (naro) Shizuoka Jpn
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KOHATA Katsunori
National Institute of Vegetable and Tea Science
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