Identification and In Vitro Reactivity of Celiac Immunoactive Peptides in an Apparent Gluten-Free Beer

Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid in individuals with celiac disease. In most of the Western countries, the level of gluten content in food to be considered as gluten-free products is below 20 parts per million measured by ELISA based on specific anti...

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Detalles Bibliográficos
Autores principales: Real, Ana, Comino, Isabel, Moreno, Mª de Lourdes, López-Casado, Miguel Ángel, Lorite, Pedro, Torres, Mª Isabel, Cebolla, Ángel, Sousa, Carolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4071002/
https://www.ncbi.nlm.nih.gov/pubmed/24963630
http://dx.doi.org/10.1371/journal.pone.0100917

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4071002/
https://www.ncbi.nlm.nih.gov/pubmed/24963630
http://dx.doi.org/10.1371/journal.pone.0100917

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