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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Détails bibliographiques
Publié dans:Nutrients
Auteurs principaux: 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
Format: Artigo
Langue:Inglês
Publié: MDPI 2019
Sujets:
Article
Accès en ligne: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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