Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

por Scherf, Katharina Anne, Catassi, Carlo, Chirdo, Fernando G., Ciclitira, Paul J., Feighery, Conleth Francis, Gianfrani, Carmen, Koning, Frits, Lundin, Knut E. A., Masci, Stefania, Schuppan, Detlef, Smulders, Marinus J. M., Tranquet, Olivier, Troncone, Riccardo, Koehler, Peter
Publicado 2021