Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

Detalles Bibliográficos
Autores principales: Scherf, Katharina Anne, Catassi, Carlo, Chirdo, Fernando G., Ciclitira, Paul J., Feighery, Conleth Francis, Gianfrani, Carmen, Koning, Frits, Lundin, Knut E. A., Masci, Stefania, Schuppan, Detlef, Smulders, Marinus J. M., Tranquet, Olivier, Troncone, Riccardo, Koehler, Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7835721/
https://www.ncbi.nlm.nih.gov/pubmed/33511151
http://dx.doi.org/10.3389/fnut.2020.626712

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7835721/
https://www.ncbi.nlm.nih.gov/pubmed/33511151
http://dx.doi.org/10.3389/fnut.2020.626712

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