Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
关于测定含部分水解麸质发酵食品中麸质含量的醇溶蛋白工作组声明
期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2020.626712
Scherf, Katharina Anne; Catassi, Carlo; Chirdo, Fernando G; Ciclitira, Paul J; Feighery, Conleth Francis; Gianfrani, Carmen; Koning, Frits; Lundin, Knut E A; Masci, Stefania; Schuppan, Detlef; Smulders, Marinus J M; Tranquet, Olivier; Troncone, Riccardo; Koehler, Peter