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

Scherf, K.A.; Catassi, C.; Chirdo, F.G.; Ciclitira, P.J.; Feighery, C.F.; Gianfrani, C.; ... ; Koehler, P. (2021)

Other

• analysis
• competitive ELISA
• fermented food
• gluten
• LC-MS/MS
• partially hydrolyzed gluten
• Prolamin Working Group

• All authors: Scherf, K.A.; Catassi, C.; Chirdo, F.G.; Ciclitira, P.J.; Feighery, C.F.; Gianfrani, C.; Koning, F.; Lundin, K.E.A.; Masci, S.; Schuppan, D.; Smulders, M.J.M.; Tranquet, O.; Troncone, R.; Koehler, P.
• Date: 2021-01-12
• Title of host publication: Frontiers in Nutrition
• Volume: 7
• DOI: doi:10.3389/fnut.2020.626712
• Link: https://www.frontiersin.org/articles/10.3389/fnut.2020.626712/full