Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography-Mass Spectrometry To Determine Gluten Concentrations.
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DOI: 10.1021/acs.jafc.7b05286
Abstract: Celiac disease is triggered by the ingestion of gluten from wheat, barley, rye, and possibly oats. Gluten is quantitated by DNA-based methods or enzyme-linked immunosorbent assays (ELISAs). ELISAs mostly detect the prolamin fraction and potentially… read more here.
Keywords: barley rye; mass spectrometry; oat marker; targeted liquid ... See more keywords