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Thin‐Plate Superstructures of the Immunogenic 33‐mer Gliadin Peptide
Gluten related‐disorders have a prevalence of 1–5 % worldwide triggered by the ingestion of gluten proteins in wheat, rye, barley, and some oats. In wheat gluten, the most studied protein is gliadin, whose immunodominant 33‐mer amino acid fragment remains after digestive proteolysis and accumulates...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9828358/ https://www.ncbi.nlm.nih.gov/pubmed/36161684 http://dx.doi.org/10.1002/cbic.202200552 |