Papers: 10.1371/journal.pone.0172819

https://doi.org/10.1371/journal.pone.0172819

Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

Cited by: 126
Author(s): Kathrin Schalk, Barbara Lexhaller, Peter Koehler, Katharina Anne Scherf
Published: over 9 years ago

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