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
著者
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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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SAKATA Kozue
National Institute of Health Sciences
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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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