Article

Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential

2022-12-07

Abstract excerpt

<title>Abstract</title> <p>Wheat is an important staple food and its processing quality is largely driven by proteins. However, there is a sizable number of people with inflammatory reactions to wheat proteins, namely celiac disease, wheat allergy and the syndrome of non-celiac wheat sensitivity. Thus, proteome profiles should be of high importance for stakeholders along the wheat supply chain. We applied liquid...

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Literature Corpus work: 55fe68af-ae49-56c9-8daa-ed0a49affc7e
DOI: 10.21203/rs.3.rs-2327262/v1

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