Specific Detection of Wheat Residues in Processed Foods by Polymerase Chain Reaction
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概要
- 論文の詳細を見る
A sensitive qualitative detection method for wheat in foods using polymerase chain reaction (PCR) was developed. Trace amounts of wheat in commercial food products could be qualitatively detected by this method. The sensitivity of the proposed PCR method appears to be similar to that of ELISA. The present method should be very useful for detecting wheat residues in processed foods.
- 社団法人 日本農芸化学会の論文
- 2007-10-23
著者
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AKIYAMA Hiroshi
National Institute of Health Sciences
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SAKATA Kozue
National Institute of Health Sciences
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Toyoda M
Jissen Women's Univ.
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Toyoda Masatake
Faculty Of Human Life Sciences Jissen Women's University
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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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TOYODA Masatake
Jissen Women’s University
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Toyoda Masatake
Jissen Women's Univ.
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Sakai Shinobu
National Inst. Of Health Sciences
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Toyoda M
National Institute Of Health Sciences
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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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Takeda Mitsuharu
College Of Bioresource Sciences Nihon University
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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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Toyoda M
Department Of Pharmacognosy Graduate School Of Pharmaceutical Sciences Kyoto 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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