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

Bibliographic Details
Main Authors:	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
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2021-01-01
Series:	Frontiers in Nutrition
Subjects:	analysis competitive ELISA fermented food gluten LC-MS/MS partially hydrolyzed gluten
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2020.626712/full

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