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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2022

Alea: 11

Zenbakia: 24

Mota: Artikulua

DOI: 10.3390/FOODS11244105 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus