Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten. Scherf K, Catassi C, Chirdo F, Ciclitira P, Feighery C, Gianfrani C, Koning F, Lundin KEA, Masci S, Schuppan D, Smulders MJ, Tranquet O, Troncone R, Koehler P.
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
Gianfrani C;
2021
Abstract
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten. Scherf K, Catassi C, Chirdo F, Ciclitira P, Feighery C, Gianfrani C, Koning F, Lundin KEA, Masci S, Schuppan D, Smulders MJ, Tranquet O, Troncone R, Koehler P.File in questo prodotto:
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