Production and Characterization of Novel Fabs Generated from Different Phage Display Libraries as Probes for Immunoassays for Gluten Detection in Food

Gluten is the main fraction of wheat proteins. It is widely used in the food industry because of the properties that are generated in the dough, but it is also able to trigger diseases like allergies, autoimmunity processes (such as celiac disease), and intolerances in sensitized persons. The most e...

Descripción completa

Detalles Bibliográficos
Autores principales: Garcia-Calvo, Eduardo, García-García, Aina, Rodríguez, Santiago, Takkinen, Kristiina, Martín, Rosario, García, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486584/
https://www.ncbi.nlm.nih.gov/pubmed/37685207
http://dx.doi.org/10.3390/foods12173274

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486584/
https://www.ncbi.nlm.nih.gov/pubmed/37685207
http://dx.doi.org/10.3390/foods12173274

Ejemplares similares