Deciphering the immunogenic potential of wheat flour: A reference map of the salt-soluble proteome from the U.S. wheat Butte 86

Link:

https://doi.org/10.1186/s12953-020-00164-6

Autor/in:

Erscheinungsjahr:

2020

Medientyp:

Text

Schlagworte:

Glutenins
Gliadin
Dough
Breads
Starch
Glutens
Glutenins
Gliadin
Dough
Breads
Starch
Glutens

Lizenz:

info:eu-repo/semantics/restrictedAccess

Quellsystem:

Forschungsinformationssystem der UHH

Interne Metadaten

Quelldatensatz: oai:www.edit.fis.uni-hamburg.de:publications/5e49ff4f-1dde-47ae-9de7-5233c2595606