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Título

The combined use of molecular techniques and capillary electrophoresis in food analysis

AutorGarcía-Cañas, Virginia ; González García, Ramón ; Cifuentes, Alejandro
Palabras claveCapillary electrophoresis
Capillary gel electrophoresis
CE
CGE
DNA analysis
Food chemistry
Genetically modified organism
GMO
PCR
PCR techniques
Fecha de publicación9-oct-2004
EditorElsevier
CitaciónTrAC Trends in Analytical Chemistry Volume 23, Issue 9, Pages 637-643
ResumenWe review the combined use of molecular techniques and capillary electrophoresis (CE) in food analysis. We present an up-to-date overview (including works published up to January 2004) and discuss the advantages and the drawbacks of these combined techniques. The main applications of molecular techniques in conjunction with CE in food analysis include: (i) species identification; (ii) microbiological and toxicological analysis; and (iii) detection of transgenic foods. We also outline the future outlook for this analytical methodology in food science.
URIhttp://hdl.handle.net/10261/12122
DOI10.1016/j.trac.2004.07.005
ISSN0165-9936
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