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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2022

Volumen: 11

Número: 24

Type: Article

DOI: 10.3390/FOODS11244105 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus