Ngā hua rapu - "sensory analysis"
Ngā kaupapa kua whakahuatia i roto i tō rapu.
Ngā kaupapa kua whakahuatia i roto i tō rapu.
- 1H-NMR 1
- COI (Cytochrome Oxidase I) 1
- COIBar–RFLP (cytochrome oxidase I barcode–restriction fragment length polymorphism) 1
- Curcuma longa 1
- DNA 1
- DNA barcoding 1
- DNA extraction 1
- DNA markers 1
- GC-MS 1
- Ginkgo biloba 1
- HPLC-UV/VIS 1
- Montenegro 1
- Olea europaea var Sylvestris 1
- PCR 1
- ProHydrAdd 1
- SNP 1
- SYBR-GREEN real-time PCR 1
- Salmo salar L. 1
- Sepia 1
- Sepia officinalis 1
- Triticum aestivum 1
- Triticum durum 1
- Tuber spp 1
- Zea mays 1
- adulteration 1
- anti food fraud 1
- authentication 1
- authenticity 1
- bakery product 1
- capillary electrophoresis 1
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Target and Non-Target Approaches for Food Authenticity and Traceability
I whakaputaina 2022Ngā marau: “…sensory analysis…”
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