DNA barcoding for the identification of mold species in bakery plants and products.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126501
Abstract: Mold identification at the species level in environmental samples is a major challenge. Molecular techniques have been widely used for fungal classification, but as most primers are genus-specific, it is laborious to identify unknown samples.… read more here.
Keywords: identification mold; dna barcoding; mold species; mold ... See more keywords