Frontiers in Nutrition (Jan 2021)

Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

  • Katharina Anne Scherf,
  • Carlo Catassi,
  • Fernando G. Chirdo,
  • Paul J. Ciclitira,
  • Conleth Francis Feighery,
  • Carmen Gianfrani,
  • Frits Koning,
  • Knut E. A. Lundin,
  • Stefania Masci,
  • Detlef Schuppan,
  • Marinus J. M. Smulders,
  • Olivier Tranquet,
  • Riccardo Troncone,
  • Peter Koehler

DOI
https://doi.org/10.3389/fnut.2020.626712
Journal volume & issue
Vol. 7

Abstract

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Keywords