Characterization of rye flours and their potential as reference material for gluten analysis

The safety of gluten-free products relies on accurate gluten analysis, most commonly using ELISA. These test kits are calibrated to gliadins or wheat gluten, because there is no reference material (RM) for rye. Our aim was to select representative samples out of 32 rye cultivars for use as RM. All c...

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Detalles Bibliográficos
Autores principales: Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9875308/
https://www.ncbi.nlm.nih.gov/pubmed/36549160
http://dx.doi.org/10.1016/j.foodchem.2022.135148

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9875308/
https://www.ncbi.nlm.nih.gov/pubmed/36549160
http://dx.doi.org/10.1016/j.foodchem.2022.135148

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