Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species

The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet. Gluten is the main structural complex of wheat proteins and subjects affected by celiac disease (CD) cannot tolerate g...

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Опубликовано в: :Nutrients
Главные авторы: Ruiz-Carnicer, Ángela, Comino, Isabel, Segura, Verónica, Ozuna, Carmen V., Moreno, María de Lourdes, López-Casado, Miguel Ángel, Torres, María Isabel, Barro, Francisco, Sousa, Carolina
Формат: Artigo
Язык:Inglês
Опубликовано: MDPI 2019
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Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC6413208/
https://ncbi.nlm.nih.gov/pubmed/30678169
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu11020220
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