QUANTITATIVE-DETERMINATION OF WHEAT GLIADINS IN FOODS BY ENZYME-LINKED IMMUNOSORBENT-ASSAY

被引：15

作者：

FRITSCHY, F ^{[1
]}

WINDEMANN, H ^{[1
]}

BAUMGARTNER, E ^{[1
]}

机构：

[1] INST LEBENSMITTELCHEM,FREIESTR 1,CH-3012 BERN,SWITZERLAND

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1985年 / 181卷 / 05期

关键词：

D O I：

10.1007/BF01027402

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：379 / 385

页数：7

共 13 条

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LENNOX, ES
[J]. CLINICAL SCIENCE, 1983, 64 (06) : 655 - 659
[5] DETERMINATION OF ALPHA-GLIADIN CONTENT OF HEATED FOOD, CONTAINING AND FREE OF GLUTEN
MEIER, P
WINDEMANN, H
BAUMGARTNER, E
[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1984, 178 (05): : 361 - 365
[6] MEIER P, 1985, Z LEBENSM UNTERS FOR
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[8] VARIETAL RELATIONSHIPS OF ALPHA-GLIADIN PROTEINS IN WHEAT
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KASARDA, DD
QUALSET, CO
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[9] SAUNDERS GC, 1979, IMMUNOASSAYS CLIN LA, P104
[10] SHMERLING DH, 1984, DTSCH ZOLIAKIE GESEL, V4, P6