Inhibitory effect of chocolate components toward lard detection in chocolate using real time PCR
An identification method of lard in chocolates using real-time polymerase chain reaction was developed to address Halal authentication. However, polymerase chain reaction detection of lard in chocolate has been in vain. In order to investigate the inhibitory effect exerted by each of the chocolate c...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60521/1/Inhibitory%20effect%20of%20chocolate%20components%20toward%20lard%20detection%20in%20chocolate%20using%20real%20time%20PCR.pdf http://psasir.upm.edu.my/id/eprint/60521/ https://www.tandfonline.com/doi/abs/10.1080/10942912.2015.1137936 |
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