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2006•Journal of Cereal ScienceRequires access

Analysis of barley contamination in oats using R5 and ω-gliadin antibodies

Päivi Kanerva, Tuula S. Sontag-Strohm, Päivi H. Ryöppy, Pirjo Alho-Lehto, Hannu O. Salovaara

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Key concepts: Hordein, Prolamin, Gliadin, Gluten, Food science, Chemistry, Contamination, Gluten free

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