Determination of Gliadin as a Measure of Gluten in Food by R5 Sandwich ELISA RIDASCREEN(®) Gliadin Matrix Extension: Collaborative Study 2012.01

BACKGROUND: According to Codex Alimentarius, food products containing less than 20 mg/kg gluten can be labeled as “gluten-free.” Since 2002, the R5 antibody method allowed determination of gluten levels and led to a huge improvement of products available to celiac disease (CD) patients. METHOD: The...

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Detalles Bibliográficos
Autores principales: Lacorn, Markus, Dubois, Tina, Weiss, Thomas, Zimmermann, Lisa, Schinabeck, Teresa-Maria, Loos-Theisen, Simone, Scherf, Katharina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
Food Chemical Contaminants
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8924645/
https://www.ncbi.nlm.nih.gov/pubmed/34791280
http://dx.doi.org/10.1093/jaoacint/qsab148

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8924645/
https://www.ncbi.nlm.nih.gov/pubmed/34791280
http://dx.doi.org/10.1093/jaoacint/qsab148

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