Identification and In Vitro Reactivity of Celiac Immunoactive Peptides in an Apparent Gluten-Free Beer

Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid in individuals with celiac disease. In most of the Western countries, the level of gluten content in food to be considered as gluten-free products is below 20 parts per million measured by ELISA based on specific anti...

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Bibliografiske detaljer
Main Authors: Real, Ana, Comino, Isabel, Moreno, Mª de Lourdes, López-Casado, Miguel Ángel, Lorite, Pedro, Torres, Mª Isabel, Cebolla, Ángel, Sousa, Carolina
Format: Artigo
Sprog:Inglês
Udgivet: Public Library of Science 2014
Fag:
Research Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4071002/
https://ncbi.nlm.nih.gov/pubmed/24963630
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0100917
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