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

著者

• AKIYAMA Hiroshi

  National Institute of Health Sciences

• SAKATA Kozue

  National Institute of Health Sciences

• SAKAI Shinobu

  National Institute of Health Sciences

• URISU Atsuo

  Fujita Health University, Second Teaching Hospital

• Yamakawa Hirohito

  Nisshin Seifun Group, Inc.

• Endo Yumi

  Nisshin Seifun Group, Inc.

• MIYATAKE Kiyoko

  Nisshin Seifun Group, Inc.

• TOYODA Masatake

  Jissen Women’s University

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