2009•Analytical and Bioanalytical ChemistryRequires access

Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten

Benedict Geßendorfer, Peter Koehler, Herbert Wieser

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Key concepts: Hydrolysis, Chemistry, Gluten, Wheat gluten, Chromatography, Characterization (materials science), Food science, Biochemistry

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Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten — Research Paper | ScholarLens