The Ability of the Yeast Wickerhamomyces anomalus to Hydrolyze Immunogenic Wheat Gliadin Proteins

  1. Méndez, P.X.
  2. Uña, J.A.
  3. Vega-Fernández, S.
  4. Santos, M.Á.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2022

Volume: 11

Issue: 24

Type: Article

DOI: 10.3390/FOODS11244105 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus