Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes

Although wheat is used worldwide as a staple food, it can give rise to adverse reactions, for which the triggering factors have not been identified yet. These reactions can be caused mainly by kernel proteins, both gluten and non-gluten proteins. Among these latter proteins, α-amylase/trypsin inhibi...

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Detalles Bibliográficos
Autores principales: Kalunke, Raviraj M., Tundo, Silvio, Sestili, Francesco, Camerlengo, Francesco, Lafiandra, Domenico, Lupi, Roberta, Larré, Colette, Denery-Papini, Sandra, Islam, Shahidul, Ma, Wujun, D’Amico, Stefano, Masci, Stefania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7461106/
https://www.ncbi.nlm.nih.gov/pubmed/32823634
http://dx.doi.org/10.3390/ijms21165817

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7461106/
https://www.ncbi.nlm.nih.gov/pubmed/32823634
http://dx.doi.org/10.3390/ijms21165817

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