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Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential
Wheat is an important staple food and its processing quality is largely driven by proteins. However, there is a sizable number of people with inflammatory reactions to wheat proteins, namely celiac disease, wheat allergy and the syndrome of non-celiac wheat sensitivity. Thus, proteome profiles shoul...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039927/ https://www.ncbi.nlm.nih.gov/pubmed/36966156 http://dx.doi.org/10.1038/s41538-023-00188-0 |