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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Autores principales: Helena Wirta, Nerea Abrego, Kirsten Miller, Tomas Roslin, Eero Vesterinen
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/ee16763bccb24f0b8850d92d26674a9b
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