Citation: | YANG Yao, SI Nengwu, YAN Yuao, et al. Detection of Pork-Derived Ingredients Based on Real-time Quantitative PCR[J]. Science and Technology of Food Industry, 2022, 43(3): 268−274. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050232. |
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