A curated gluten protein sequence database to support development of proteomics methods for determination of gluten in gluten-free foods

The unique physiochemical properties of wheat gluten enable a diverse range of food products to be manufactured. However, gluten triggers coeliac disease, a condition which is treated using a gluten-free diet. Analytical methods are required to confirm if foods are gluten-free, but current immunoass...

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Detalles Bibliográficos
Autores principales: Bromilow, Sophie, Gethings, Lee A., Buckley, Mike, Bromley, Mike, Shewry, Peter R., Langridge, James I., Clare Mills, E.N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5479479/
https://www.ncbi.nlm.nih.gov/pubmed/28385663
http://dx.doi.org/10.1016/j.jprot.2017.03.026

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5479479/
https://www.ncbi.nlm.nih.gov/pubmed/28385663
http://dx.doi.org/10.1016/j.jprot.2017.03.026

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