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New book recommendation / "Food Authenticity Identification Technology Based on Omics" is officially published

 Last Update: 2021-12-24
 Source: Internet
 Author: User

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As the phenomenon of food adulteration has become increasingly prominent, and the methods have become more complex, diverse, and concealed, food adulteration, fraud and fraud have become a global challenge that countries around the world pay attention to.

The Chen Ying team of the Chinese Academy of Inspection and Quarantine Science first proposed the concept of "food attribute characterization and quality molecular identification" in 2005, and has been committed to the application and applied basic research of food attribute characterization, quality molecular identification and traceability

"Food Authenticity Identification Technology Based on Omics" summarizes the research results of the author's team in the past 6 years, which can provide reference for scientific researchers in the food field, market supervision and law enforcement personnel, students, managers and related persons, and can also be used for reference.

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