المؤلفون: Ryosuke Abe, Narumi Matsukaze, Hayato Kobayashi, Yusuke Yamaguchi, Harumi Uto-Kondo, Hitoshi Kumagai, Hitomi Kumagai

المصدر: Foods, Vol 9, Iss 5, p 635 (2020)

مصطلحات موضوعية: wheat gliadin, deamidation, peptide-bond hydrolysis, HCl treatment, cutaneous sensitization, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/5/635; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/c36c98386b334c8f85606b8cb0f23adb

المؤلفون: Harumi Uto-Kondo, Ryosuke Abe, Hitomi Kumagai, Hayato Kobayashi, Hitoshi Kumagai, Yusuke Yamaguchi, Narumi Matsukaze

المصدر: Foods
Volume 9
Issue 5
Foods, Vol 9, Iss 635, p 635 (2020)

مصطلحات موضوعية: Health (social science), Plant Science, peptide-bond hydrolysis, lcsh:Chemical technology, medicine.disease_cause, Health Professions (miscellaneous), Microbiology, Article, 030207 dermatology & venereal diseases, 03 medical and health sciences, Hydrolysis, 0302 clinical medicine, Allergen, medicine, Peptide bond, lcsh:TP1-1185, Food science, Deamidation, Sensitization, 030304 developmental biology, Transdermal, wheat gliadin, 0303 health sciences, biology, Chemistry, nutritional and metabolic diseases, food and beverages, deamidation, medicine.anatomical_structure, Allergic response, biology.protein, HCl treatment, Gliadin, cutaneous sensitization, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1071fd85f096d90d81c4313e7c22d6fd
http://europepmc.org/articles/PMC7278741