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Q39649743-E60F62FA-466D-4BC1-946B-3F21CFD6C283
Q39649743-E60F62FA-466D-4BC1-946B-3F21CFD6C283
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Statement
http://www.wikidata.org/entity/statement/Q39649743-E60F62FA-466D-4BC1-946B-3F21CFD6C283
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance
P2860
Q39649743-E60F62FA-466D-4BC1-946B-3F21CFD6C283
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39649743-E60F62FA-466D-4BC1-946B-3F21CFD6C283
rank
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type
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wasDerivedFrom
12621f01f3c0c7c8f4bae5087ad936222b215694
P2860
Agglutinating activity of gliadin-derived peptides from bread wheat: implications for coeliac disease pathogenesis.