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DNA traces the origin of honey by identifying plants, bacteria and fungi
The regional origin of a food product commonly affects its value. To this, DNA-based identification of tissue remains could offer fine resolution. For honey, this would allow the usage of not only pollen but all plant tissue, and also that of microbes in the product, for discerning the origin. Here...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Nature Publishing Group UK
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7910293/ https://www.ncbi.nlm.nih.gov/pubmed/33637887 http://dx.doi.org/10.1038/s41598-021-84174-0 |