Chromatographic and Mass Spectrometry Analysis of Wheat Flour Prolamins, the Causative Compounds of Celiac Disease

AuthID
 P-00R-AM2
4
Author(s)
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 8, Número: 8, Páginas: 2712-2721 (10)
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Scopus®
Crossref®6
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28703824
SCOPUS: 2-s2.0-85027454595
Wos: WOS:000407768600008
Source Identifiers
ISSN: 2042-6496
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