Gliadin proteins from wheat flour: the optimal determination conditions by ELISA
Introduction. The number of people with celiac disease is rapidly increasing. Gluten, is one of the most common food allergens, consists of two fractions: gliadins and glutenins. The research objective was to determine the optimal conditions for estimating gliadins by using enzyme-linked immunosorbe...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Kemerovo State University
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/4dfaf184d6d44b3cad932704ff3660ec |
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