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Lower annealing temperature produces fewer non-specific bands in PCR? Any explanation? | ResearchGate
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Figure 1 from Controlled hot start and improved specificity in carrying out PCR utilizing touch-up and loop incorporated primers (TULIPS). | Semantic Scholar
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Foods | Free Full-Text | The Detection of Foodborne Pathogenic Bacteria in Seafood Using a Multiplex Polymerase Chain Reaction System
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