The survey of prolamin and gluten content in beers produced in Central Europe – The biochemical characterization of immunoreactive protein fractions-Reference-Cited by-同舟云学术

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The survey of prolamin and gluten content in beers produced in Central Europe – The biochemical characterization of immunoreactive protein fractions

Published:2023-06 Issue: Volume:53 Page:102623
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Mickowska Barbara^ORCID,Grabacka Maja,Pierzchalska Małgorzata,Buňka František

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference22 articles.

1. Brewing science and practice;Briggs,2004

2. Association of celiac disease an intestinal lymphomas and other cancers;Catassi;Gastroenterology,2005

3. Celiac disease;Catassi,2008

4. What is in a beer? Proteomic characterization and relative quantification of hordein (gluten) in beer;Colgrave;Journal of Proteome Research,2012

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advances in Gluten Detection: A Rapid Colorimetric Approach Using Core-Satellite Magnetic Particles;2024

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