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Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
Gluten proteins from wheat, rye, barley and, in rare cases, oats, are responsible for triggering hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and wheat allergy. Well-defined reference materials (RM) are essential for clinical studies, diagnostics, elucidation of d...
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| Vydáno v: | PLoS One |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Public Library of Science
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5325591/ https://ncbi.nlm.nih.gov/pubmed/28234993 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0172819 |
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