Statement of the prolamin working group on the determination of gluten in fermented foods containing partially hydrolyzed gluten

Author(s):
Scherf, K.A.; Catassi, C.; Chirdo, F.G.; Ciclitira, P.J.; Feighery, C.F.; Gianfrani, C.; Koning, F. (0000-0002-4007-5715); Lundin, K.E.A.; Masci, S.; Schuppan, D.; Smulders, M.J.M.; Tranquet, O.; Troncone, R.; Koehler, P.
Published
2021
Publication type
Other
analysiscompetitive ELISAfermented foodglutenLC-MS/MSpartially hydrolyzed glutenProlamin Working Group
Date issued
2021-01-12
Language
English
Publisher
FRONTIERS MEDIA SA
hdl
1887/3627299
doi
10.3389/fnut.2020.626712
URL
https://www.frontiersin.org/articles/10.3389/fnut.2020.626712/full