Open AccessComment on Microbial Transglutaminase Used in Bread Preparation at Standard Bakery Concentrations Does Not Increase Immunodetectable Amounts of Deamidated Gliadin
Author(s) -
Calderón de la Barca,
R. Sigala-Robles
Publication year - 2017
Publication title -
journal of agricultural and food chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.203
H-Index - 297
eISSN - 1520-5118
pISSN - 0021-8561
DOI - 10.1021/acs.jafc.7b04588
Subject(s) - gliadin , tissue transglutaminase , food science , chemistry , biology , biochemistry , enzyme , gluten
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