Identification and in vitro reactivity of celiac immunoactive peptides in an apparent gluten-free beer.
Gluten content from barley, rye, wheat and in certain oat varieties, must be avoid in individuals with celiac disease. In most of the Western countries, the level of gluten content in food to be considered as gluten-free products is below 20 parts per million measured by ELISA based on specific anti...
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| Auteurs principaux: | , , , , , , , |
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| Format: | article |
| Langue: | EN |
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Public Library of Science (PLoS)
2014
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| Accès en ligne: | https://doaj.org/article/40021c3621ec4dedbf4944c7b47cc5d0 |
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