Methodological Approaches to DNA Authentication of Foods, Wines and Raw Materials for Their Production
- DOI
- 10.3390/foods10030595
- Published
- 2021-03-11
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods10030595,
title = {Methodological Approaches to DNA Authentication of Foods, Wines and Raw Materials for Their Production},
author = {Aram G. Galstyan and Vladislav K. Semipyatniy and Irina Yu. Mikhailova and Khamid Kh. Gilmanov and Alana V. Bigaeva and Ramil R. Vafin},
year = {2021},
journal = {Foods},
doi = {10.3390/foods10030595},
url = {https://doi.org/10.3390/foods10030595}
}RIS
TY - JOUR TI - Methodological Approaches to DNA Authentication of Foods, Wines and Raw Materials for Their Production AU - Aram G. Galstyan AU - Vladislav K. Semipyatniy AU - Irina Yu. Mikhailova AU - Khamid Kh. Gilmanov AU - Alana V. Bigaeva AU - Ramil R. Vafin PY - 2021 JO - Foods DO - 10.3390/foods10030595 UR - https://doi.org/10.3390/foods10030595 ER -
APA
Galstyan, A. G., Semipyatniy, V. K., Mikhailova, I. Y., Gilmanov, K. K., Bigaeva, A. V., & Vafin, R. R. (2021). Methodological Approaches to DNA Authentication of Foods, Wines and Raw Materials for Their Production. Foods. https://doi.org/10.3390/foods10030595
Source records
- crossref · retrieved 2026-09-26T22:49:50.172Z