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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Detalhes bibliográficos
Publicado no:Nutrients
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2019
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Article
Acesso em linha: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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