From Polyclonal Sera to Recombinant Antibodies: A Review of Immunological Detection of Gluten in Foodstuff

Gluten is the ethanol-soluble protein fraction of cereal endosperms like wheat, rye, and barley. It is widely used in the food industry because of the physical–chemical properties it gives to dough. Nevertheless, there are some gluten-related diseases that are presenting increasing prevalences, e.g....

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Detalles Bibliográficos
Autores principales: Garcia-Calvo, Eduardo, García-García, Aina, Madrid, Raquel, Martin, Rosario, García, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824297/
https://www.ncbi.nlm.nih.gov/pubmed/33396828
http://dx.doi.org/10.3390/foods10010066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824297/
https://www.ncbi.nlm.nih.gov/pubmed/33396828
http://dx.doi.org/10.3390/foods10010066

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