Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen
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DOI: 10.3390/nu10121927
Abstract: Gluten is a complex mixture of storage proteins in cereals like wheat, barley, and rye. Prolamins are the main components of gluten. Their high content in proline and glutamine makes them water-insoluble and difficult to… read more here.
Keywords: peptides standard; content; gluten immunogenic; standard evaluation ... See more keywords