Specific Detection of Soybean Residues in Processed Foods by the Polymerase Chain Reaction
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概要
- 論文の詳細を見る
A sensitive qualitative detection method for soybeans in foods by using the polymerase chain reaction (PCR) was developed. For specific detection of soybeans with high specificity, the primer pair of Gym 81/Gym 82 was designed on the gene encoding the Glycine max repetitive sequence. The trace amount of soybeans in commercial food products could be qualitatively detected by this method.
- 社団法人 日本農芸化学会の論文
- 2007-01-23
著者
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Maitani Tamio
国立医薬品食品衛生研究所
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Maitani Tamio
National Institute of Health Sciences
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AKIYAMA Hiroshi
National Institute of Health Sciences
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Maitani Tamio
Division of Foods, National Institute of Health Sciences
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Maitani T
Division Of Foods National Institute Of Health Sciences
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SAKATA Kozue
National Institute of Health Sciences
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Sasaki K
Hokkaido Univ. Sapporo Jpn
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Saito Shin
S-BIO Development Department, Sumitomo Bakelite Co.
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SAKAI Shinobu
National Institute of Health Sciences
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URISU Atsuo
Fujita Health University, Second Teaching Hospital
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Yamakawa Hirohito
Nisshin Seifun Group, Inc.
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Endo Yumi
Nisshin Seifun Group, Inc.
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MIYATAKE Kiyoko
Nisshin Seifun Group, Inc.
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MORIYAMA Tatsuya
Kinki University School of Agriculture
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Sakai Shinobu
National Inst. Of Health Sciences
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Machiguchi Takahisa
Faculty Of Science Saitama University
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Maitani Tamio
National Institute For Environmental Studies
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Sakai Shinobu
Sumitomo Bakelite Co. Ltd.
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Sakai Shinobu
Research Associate Department Of Architectural Engineering Hokkaido University
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米谷 民雄
Division Of Foods National Institute Of Health Sciences
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Moriyama Tatsuya
Kinki Univ. School Of Agriculture
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Sakata Kozue
National Inst. Health Sci. Tokyo Jpn
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Akiyama H
Real Estate Science Graduate School Of Science And Technology Nihon University
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Miyatake Kiyoko
Nisshin Seifun Group Inc.
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Yamakawa Hirohito
Nisshin Seifun Group Inc.
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Akiyama Hiroshi
Division Of Novel Foods And Immunochemistry National Institute Of Health Science
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Urisu Atsuo
Fujita Health University The Second Teaching Hospital
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Endo Yumi
Nisshin Seifun Group Inc.
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Akiyama Hiroshi
National Food Research Institute National Agriculture And Food Research Organization
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Urisu Atsuo
Fujita health University
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