A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products.

Morcia C, Bergami R, Scaramagli S, Delogu C, Andreani L, Carnevali P, Tumino G, Ghizzoni R, Terzi V.

Open source

DOI: 10.3390/biology10111138
Published: 2021-11-05
Container: Biology (Basel)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/biology10111138,
  title = {A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products.},
  author = {Morcia C and  Bergami R and  Scaramagli S and  Delogu C and  Andreani L and  Carnevali P and  Tumino G and  Ghizzoni R and  Terzi V.},
  year = {2021},
  journal = {Biology (Basel)},
  doi = {10.3390/biology10111138},
  url = {https://doi.org/10.3390/biology10111138}
}

RIS

TY  - JOUR
TI  - A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products.
AU  - Morcia C
AU  -  Bergami R
AU  -  Scaramagli S
AU  -  Delogu C
AU  -  Andreani L
AU  -  Carnevali P
AU  -  Tumino G
AU  -  Ghizzoni R
AU  -  Terzi V.
PY  - 2021
JO  - Biology (Basel)
DO  - 10.3390/biology10111138
UR  - https://doi.org/10.3390/biology10111138
ER  -

APA

C, M., R, B., S, S., C, D., L, A., P, C., G, T., R, G., & V., T. (2021). A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products.. Biology (Basel). https://doi.org/10.3390/biology10111138

Source records

europe-pmc · retrieved 2026-09-27T02:06:43.655Z
doaj · retrieved 2026-09-27T02:06:43.655Z