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Development and validation of reference material for the detection of cashew nut ingredients by real-time quantitative PCR

Jiang Man Xiuyan Sun Xiaobo Zhang Ning Yu Dajun Xu Ying Chen Jijuan Cao

Food Science and Human Wellness2025，Vol.14Issue(9)：P.3696-3705,10.

Food Science and Human Wellness2025，Vol.14Issue(9)：P.3696-3705,10.DOI:10.26599/FSHW.2024.9250225

Development and validation of reference material for the detection of cashew nut ingredients by real-time quantitative PCR

Jiang Man ¹Xiuyan Sun ¹Xiaobo Zhang ¹Ning Yu ²Dajun Xu ³Ying Chen ²Jijuan Cao¹

作者信息

1. Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education,Dalian Minzu University,Dalian 116600,China
2. Chinese Academy of Quality and Inspection&Testing,Beijing 100176,China
3. China Association for Standardization,Beijing 100048,China
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摘要

关键词

Food allergenic ingredients/Reference material/Characterization/Validation

分类

轻工纺织

引用本文复制引用

Jiang Man,Xiuyan Sun,Xiaobo Zhang,Ning Yu,Dajun Xu,Ying Chen,Jijuan Cao..Development and validation of reference material for the detection of cashew nut ingredients by real-time quantitative PCR[J].Food Science and Human Wellness,2025,14(9):P.3696-3705,10.

基金项目

supported by the National Key Research and Development Pro-gram of China(2021YFF0601902) （2021YFF0601902）

the National Reference Material Development Project(S2022234). （S2022234）

Food Science and Human Wellness

ISSN：2097-0765

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