Genetic authentication: Differentiation of fine and bulk cocoa (Theobroma cacao L.) by a new CRISPR/Cas9-based in vitro method

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dc.contributor.authorAlexandra Scharf
dc.contributor.authorChristina Lang
dc.contributor.authorMarkus Fischer
dc.date.accessioned2021-04-17T08:35:04Z
dc.date.available2021-04-17T08:35:04Z
dc.date.issued2020
dc.identifier.citationFood Control 114 (2020) 107219en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8216
dc.language.isoenen_US
dc.subjectIn vitro CRISPR/Cas9en_US
dc.subjectTheobroma cacao L.en_US
dc.subjectVariety differentiationen_US
dc.subjectFood frauden_US
dc.subjectArribaen_US
dc.subjectCCN-51en_US
dc.titleGenetic authentication: Differentiation of fine and bulk cocoa (Theobroma cacao L.) by a new CRISPR/Cas9-based in vitro methoden_US
dc.typeArticleen_US

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