Nowadays, people are increasingly attentive to the composition of the products they consume.
They are looking for authentic and natural products. In this context and with the increase of genetic data, new techniques have been developed, such as barcoding and metabarcoding.
In this study, we focus on the authentication and traceability of cinnamon species, more specifically Cinnamomum cassia. Raw materials identification is carried out with two genetic markers.
To certify and trace cinnamon species in a product, DNA Gensee has developed a
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