Chemiluminescence competitive aptamer assay for the detection of aflatoxin B1 in corn samples
- Author
- SHIM, Won-Bo1 3 ; HYOYOUNG MUN1 ; JOUNG, Hyo-Arm1 ; OFORI, Jack Appiah2 ; CHUNG, Duck-Hwa3 ; KIM, Min-Gon1
[1] School of Physics and Chemistry, Gwangju Institute of Science and Technology, Gwangju 500-712, Korea, Republic of
[2] Department of Nutrition, Food and Exercise Sciences, Florida State University, Tallahassee, FL 32310, United States
[3] Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongnam 660-701, Korea, Republic of - Source
Food control. 2014, Vol 36, pp 30-35, 6 p ; ref : 3/4 p
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Aflatoxin B1 Aptamer Chemiluminescence Corn HRP-DNAzyme
- Keyword (fr)
- Aflatoxine B1 Aptamère Chimiluminescence Détection Echantillon Maïs Méthode analyse Méthode contrôle Céréale Mycotoxine Toxine
- Keyword (en)
- Aflatoxin B1 Aptamer Chemiluminescence Detection Sample Corn Analysis method Control method Cereal Mycotoxin Toxin
- Keyword (es)
- Aflatoxina B1 Aptómero Quimioluminiscencia Detección Muestra Maiz Método análisis Método control Cereal Micotoxina Toxina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28759702
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodcont.2013.07.042 
https://dx.doi.org/10.1016/j.foodcont.2013.07.042
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