Loading...
Processed Food Additive Microbial Transglutaminase and Its Cross-Linked Gliadin Complexes Are Potential Public Health Concerns in Celiac Disease
Microbial transglutaminase (mTG) is a survival factor for microbes, but yeasts, fungi, and plants also produce transglutaminase. mTG is a cross-linker that is heavily consumed as a protein glue in multiple processed food industries. According to the manufacturers’ claims, microbial transglutaminase...
Na minha lista:
| Udgivet i: | Int J Mol Sci |
|---|---|
| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2020
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7037116/ https://ncbi.nlm.nih.gov/pubmed/32046248 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ijms21031127 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|