Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten.
Scherf KA, Catassi C, Chirdo FG, Ciclitira PJ, Feighery CF, Gianfrani C, Koning F, Lundin KEA, Masci S, Schuppan D, Smulders MJM, Tranquet O, Troncone R, Koehler P.
Scherf KA, et al. Among authors: schuppan d.
Front Nutr. 2021 Jan 12;7:626712. doi: 10.3389/fnut.2020.626712. eCollection 2020.
Front Nutr. 2021.
PMID: 33511151
Free PMC article.
No abstract available.