Evaluation of residual immunoreactivity in red and white wines clarified with gluten or gluten derivatives. | Int J Tissue React;25(2): 57-64, 2003. | MEDLINE

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Evaluation of residual immunoreactivity in red and white wines clarified with gluten or gluten derivatives.

Cattaneo, A; Ballabio, C; Bertelli, A A E; Fiocchi, A; Galli, C L; Isoardi, P; Terracciano, L; Restani, P.

Affiliation

Cattaneo A; Department of Pharmacological Sciences, University of Milan, Milan, Italy.

Int J Tissue React ; 25(2): 57-64, 2003.

Article in En | MEDLINE | ID: mdl-14518594

Subject(s)

Antigens/analysis; Glutens/analysis; Wine/analysis; Electrophoresis, Polyacrylamide Gel; Food Handling/methods; Gliadin/immunology; Glutens/immunology; Hydrolysis; Immunoblotting; Trichloroacetic Acid

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Collection: 01-internacional Database: MEDLINE Main subject: Wine / Glutens / Antigens Type of study: Evaluation_studies Language: En Journal: Int J Tissue React Year: 2003 Document type: Article Affiliation country: Italy Country of publication: Switzerland

Search on Google

Collection: 01-internacional Database: MEDLINE Main subject: Wine / Glutens / Antigens Type of study: Evaluation_studies Language: En Journal: Int J Tissue React Year: 2003 Document type: Article Affiliation country: Italy Country of publication: Switzerland