Immunogenic Potential of Beer Types Brewed With Hordeum and Triticum spp. Malt Disclosed by Proteomics

The protein/peptide composition of five beer kinds, including two experimental beer-like products brewed with einkorn (Triticum monococcum), a beer labeled as “gluten-free,” a traditional all-barley malt and a wheat (T. aestivum) containing beer, was characterized with HPLC-ESI MS/MS-based proteomic...

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Detalles Bibliográficos
Autores principales: Spada, Valentina, Di Stasio, Luigia, Picascia, Stefania, Messina, Bernardo, Gianfrani, Carmen, Mamone, Gianfranco, Picariello, Gianluca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7363779/
https://www.ncbi.nlm.nih.gov/pubmed/32733911
http://dx.doi.org/10.3389/fnut.2020.00098

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7363779/
https://www.ncbi.nlm.nih.gov/pubmed/32733911
http://dx.doi.org/10.3389/fnut.2020.00098

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