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Barley C-Hordein as the Calibrant for Wheat Gluten Quantification
The lack of certified reference materials has been one major challenge for gluten quantification in gluten-free products. In this study, the feasibility of using barley C-hordein as the calibrant for wheat gluten in R5 sandwich enzyme-linked immunosorbent assay (ELISA) was investigated. The gluten c...
Guardat en:
| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7697280/ https://ncbi.nlm.nih.gov/pubmed/33182660 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111637 |
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