Rapid evolution of α-gliadin gene family revealed by analyzing Gli-2 locus regions of wild emmer wheat

α-Gliadins are a major group of gluten proteins in wheat flour that contribute to the end-use properties for food processing and contain major immunogenic epitopes that can cause serious health-related issues including celiac disease (CD). α-Gliadins are also the youngest group of gluten proteins an...

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Detalles Bibliográficos
Autores principales: Huo, Naxin, Zhu, Tingting, Zhang, Shengli, Mohr, Toni, Luo, Ming-Cheng, Lee, Jong-Yeol, Distelfeld, Assaf, Altenbach, Susan, Gu, Yong Q.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2019
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6797660/
https://www.ncbi.nlm.nih.gov/pubmed/31197605
http://dx.doi.org/10.1007/s10142-019-00686-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6797660/
https://www.ncbi.nlm.nih.gov/pubmed/31197605
http://dx.doi.org/10.1007/s10142-019-00686-z

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