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Food Chemistry 2018 / 6

Reactivity of gluten proteins from spelt and bread wheat accessions towards A1 and G12 antibodies in the framework of celiac disease

Emmanuelle, Escarnot, Sébastien, Gofflot, Georges, Sinnaeve, Benjamin, Dubois, Pierre, Bertin, Dominique, Mingeot
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.06.094
Date:
June, 2018
File:
PDF, 790 KB
english, 2018
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