DNA traces the origin of honey by identifying plants, bacteria and fungi
Abstract 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 orig...
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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN |
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Nature Portfolio
2021
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| Accès en ligne: | https://doaj.org/article/ee16763bccb24f0b8850d92d26674a9b |
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