Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

Gluten proteins from wheat, rye, barley and, in rare cases, oats, are responsible for triggering hypersensitivity reactions such as celiac disease, non-celiac gluten sensitivity and wheat allergy. Well-defined reference materials (RM) are essential for clinical studies, diagnostics, elucidation of d...

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Detalles Bibliográficos
Autores principales: Schalk, Kathrin, Lexhaller, Barbara, Koehler, Peter, Scherf, Katharina Anne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5325591/
https://www.ncbi.nlm.nih.gov/pubmed/28234993
http://dx.doi.org/10.1371/journal.pone.0172819

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5325591/
https://www.ncbi.nlm.nih.gov/pubmed/28234993
http://dx.doi.org/10.1371/journal.pone.0172819

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