Electronic Resource
Characterization and relative quantitation of wheat, rye, and barley gluten protein types by liquid chromatography–tandem mass spectrometry
| العنوان: | Characterization and relative quantitation of wheat, rye, and barley gluten protein types by liquid chromatography–tandem mass spectrometry |
|---|---|
| المؤلفون: | Funding information available at: https://doi.org/10.3389/fpls.2019.01530 , Lexhaller, Barbara, Colgrave, Michelle L., Scherf, Katharina A. |
| المصدر: | Frontiers in Plant Science |
| بيانات النشر: | Frontiers Media S.A. |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | Lexhaller, B., Colgrave, M. L., & Scherf, K. A. (2019). Characterization and relative quantitation of wheat, rye, and barley gluten protein types by liquid chromatography–tandem mass spectrometry. Frontiers in Plant Science, 10, Article 1530. https://doi.org/10.3389/fpls.2019.01530 |
| مصطلحات الفهرس: | allergy, amylase/trypsin-inhibitor, celiac disease, gliadin, gluten, mass spectrometry, non-celiac gluten sensitivity, proteomics, Life Sciences, Journal Article |
| URL: | |
| الاتاحة: | Open access content. Open access content |
| Other Numbers: | ER0 oai:ro.ecu.edu.au:ecuworkspost2013-8522 https://ro.ecu.edu.au/ecuworkspost2013/7517 1262098214 |
| المصدر المساهم: | EDITH COWAN UNIV LIBR From OAIster®, provided by the OCLC Cooperative. |
| رقم الانضمام: | edsoai.on1262098214 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |