Detection of Genetically Modified Soybean in Processed Food of Soybean
碩士 === 國立臺灣大學 === 園藝學研究所 === 90 === Abstract Currently, PCR is the primary method for analyzing genetically modified organism (GMO) in soybean ingredients and its processed food. However, The degradation of DNA by heat is a crucial factor in PCR analysis. This experiment showed that when...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/98142827939531297029 |