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Further Steps Toward the Development of Gluten Reference Materials - Wheat Flours or Protein Isolates?
Schall, Eszter; Scherf, Katharina A; Bugyi, Zsuzsanna; Török, Kitti; Koehler, Peter; Schoenlechner, Regine; Tömösközi, Sándor.
Afiliação
  • Schall E; Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, Hungary.
  • Scherf KA; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.
  • Bugyi Z; Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany.
  • Török K; Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, Hungary.
  • Koehler P; Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Budapest, Hungary.
  • Schoenlechner R; Biotask AG, Esslingen am Neckar, Germany.
  • Tömösközi S; Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Austria.
Front Plant Sci ; 11: 906, 2020.
Article em En | MEDLINE | ID: mdl-32733501
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article