Reducing the Immunogenic Potential of Wheat Flour: Silencing of Alpha Gliadin Genes in a U.S. Wheat Cultivar

The alpha gliadins are a group of more than 20 proteins with very similar sequences that comprise about 15%–20% of the total flour protein and contribute to the functional properties of wheat flour dough. Some alpha gliadins also contain immunodominant epitopes that trigger celiac disease, a chronic...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Front Plant Sci
Egile Nagusiak: Altenbach, Susan B., Chang, Han-Chang, Rowe, Matthew H., Yu, Xuechen B., Simon-Buss, Annamaria, Seabourn, Bradford W., Green, Peter H., Alaedini, Armin
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Frontiers Media S.A. 2020
Gaiak:
Plant Science
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7052357/
https://ncbi.nlm.nih.gov/pubmed/32161604
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fpls.2020.00020
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak