Celiac Immunogenic Potential of α-Gliadin Epitope Variants from Triticum and Aegilops Species

The high global demand of wheat and its subsequent consumption arise from the physicochemical properties of bread dough and its contribution to the protein intake in the human diet. Gluten is the main structural complex of wheat proteins and subjects affected by celiac disease (CD) cannot tolerate g...

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Detalles Bibliográficos
Autores principales: Ruiz-Carnicer, Ángela, Comino, Isabel, Segura, Verónica, Ozuna, Carmen V., Moreno, María de Lourdes, López-Casado, Miguel Ángel, Torres, María Isabel, Barro, Francisco, Sousa, Carolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413208/
https://www.ncbi.nlm.nih.gov/pubmed/30678169
http://dx.doi.org/10.3390/nu11020220

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413208/
https://www.ncbi.nlm.nih.gov/pubmed/30678169
http://dx.doi.org/10.3390/nu11020220

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