Specific real-time PCR detection of monkfish ingredients

被引：0
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作者：
机构：
[1] Cao, Jijuan
[2] Li, Jingquan
[3] Zheng, Qiuyue
[4] Xu, Junyi
来源：
Cao, J. (cjj0909@163.com) | 1600年 / Japanese Society for Food Science and Technology卷 / 19期
关键词：
801.2; Biochemistry;
D O I：
10.3136/fstr.19.759
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学科分类号：
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