Is raw better? A multiple DNA barcoding approach (full and mini) based on mitochondrial and nuclear markers reveals low rates of misdescription in sushi products sold on the Italian market
| Autor: | Armani, A., Tinacci, L., Lorenzetti, R., Benvenuti, A., Susini, F., Gasperetti, L., Ricci, E., Guarducci, M., Guidi, A. |
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| Zdroj: | In Food Control September 2017 79:126-133 |
| Databáze: | ScienceDirect |
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