Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials-Reference-Cited by-同舟云学术

Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

Published:2017-02-24 Issue:2 Volume:12 Page:e0172819
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Schalk Kathrin,Lexhaller Barbara,Koehler Peter,Scherf Katharina Anne^ORCID

Funder

Deutsche Forschungsgemeinschaft

German Federal Ministry of Education and Research via VDI Technologiezentrum GmbH

Deutsche Zöliakie-Gesellschaft e.V.

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference56 articles.

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3. The Oslo definitions for coeliac disease and related terms;JF Ludvigsson;Gut,2013

4. Gluten and wheat sensitivities–an overview;KA Scherf;J Cereal Sci,2016

5. Allergens in wheat and related cereals;AS Tatham;Clin Exp Allergy,2008

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