Evaluation of a DNA-based method for spice/ herb authentication, so you do not have to worry about what is in your curry, buon appetito!

• Main Authors: Maslin Osathanunkul, Sarawut Ounjai, Rossarin Osathanunkul, Panagiotis Madesis
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Arts and Humanities
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85031003913&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/43607
• Institution: Chiang Mai University

© 2017 Osathanunkul et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. It is long believed that some spices...