Of a series of monoclonal antibodies prepared to cereal proteins, two antibodies with specificity for low-mobility, heat-stable prolamins in wheat and related cereals were investigated as possible probes for a test for gluten in cooked or processed foods. Urea-based solvents were found to be superio
A sensitive monoclonal-antibody-based test for gluten detection: Quantitative immunoassay
β Scribed by John H. Skerritt
- Publisher
- John Wiley and Sons
- Year
- 1985
- Tongue
- English
- Weight
- 521 KB
- Volume
- 36
- Category
- Article
- ISSN
- 0022-5142
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