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Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins
Abstract Background Among wheat gluten proteins, the α-type gliadins are the major responsible for celiac disease, an autoimmune disorder that affects about 1% of the world population. In fact, these proteins contain several toxic and immunogenic epitopes that trigger the onset of the disease. The α...
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| 主要な著者: | , , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
BMC
2017-12-01
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| シリーズ: | BMC Plant Biology |
| 主題: | |
| オンライン･アクセス: | http://link.springer.com/article/10.1186/s12870-017-1211-3 |
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