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Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health

Wheat (Triticum aestivum ssp. aestivum) contributes to 20% of the human protein supply, delivers essential amino acids and is of fundamental importance for bread and pasta quality. Wheat proteins are also involved in adverse human reactions like celiac disease (CD), wheat allergy (WA) and non-celiac...

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Detalles Bibliográficos
Autores principales:	Afzal, Muhammad, Sielaff, Malte, Curella, Valentina, Neerukonda, Manjusha, El Hassouni, Khaoula, Schuppan, Detlef, Tenzer, Stefan, Longin, C. Friedrich H.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996164/ https://www.ncbi.nlm.nih.gov/pubmed/33668233 http://dx.doi.org/10.3390/plants10030424

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