SOP Mandarin in Orange Bioanalyser


Standard operating procedure for determining Mandarin juice in Orange juice


This method is applicable to freshly squeezed and concentrate-derived processed fruit juices. The DNA extraction method may be applied to different juices.


Prepared by: Dr Angus I Knight, Leatherhead Food Research
Date March 2010

Approval status

Approved by Additives and Authenticity Methodology Working Group (November 2009)


Contains public sector information licensed under the Open Government Licence v3.0.

File Name: SOP Mandarin in Orange Bioanalyser.pdf
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Created Date: 31-01-2016
Last Updated Date: 01-02-2016