Challenges in Gluten Analysis: A Comparison of Four Commercial Sandwich ELISA Kits

Gluten is composed of prolamin and glutelin proteins from several related grains. Because these proteins are not present in identical ratios in the various grains and because they have some differences in sequence, the ability to accurately quantify the overall amount of gluten in various food matri...

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Detalles Bibliográficos
Autores principales: Amnuaycheewa, Plaimein, Niemann, Lynn, Goodman, Richard E., Baumert, Joseph L., Taylor, Steve L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909647/
https://www.ncbi.nlm.nih.gov/pubmed/35267339
http://dx.doi.org/10.3390/foods11050706

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909647/
https://www.ncbi.nlm.nih.gov/pubmed/35267339
http://dx.doi.org/10.3390/foods11050706

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