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Rapid evolution of α-gliadin gene family revealed by analyzing Gli-2 locus regions of wild emmer wheat
α-Gliadins are a major group of gluten proteins in wheat flour that contribute to the end-use properties for food processing and contain major immunogenic epitopes that can cause serious health-related issues including celiac disease (CD). α-Gliadins are also the youngest group of gluten proteins an...
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| 出版年: | Funct Integr Genomics |
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| 主要な著者: | , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Berlin Heidelberg
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6797660/ https://ncbi.nlm.nih.gov/pubmed/31197605 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10142-019-00686-z |
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