Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential
Abstract Wheat is an important staple food and its processing quality is largely driven by proteins. However, there is a sizable number of people with inflammatory reactions to wheat proteins, namely celiac disease, wheat allergy and the syndrome of non-celiac wheat sensitivity. Thus, proteome profi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2023-03-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-023-00188-0 |