Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions
Leidiane Andréia Acordi Menezes, Mariana Pinheiro Costa Pimentel, Thais de Oliveira Alves, Talita Pimenta do Nascimento, Joseph Albert Medeiros Evaristo, Fábio César Sousa Nogueira, Mariana Simões Larraz Ferreira, Juliano De Dea Lindner
Topics & Concepts
GliadinFermentationFood scienceYeastBacteriaChemistryFermentation starterGlutenSaccharomyces cerevisiaeLactic acidProteomeBiochemistryBiologyProteomicsGeneGeneticsCeliac Disease Research and ManagementFood Allergy and Anaphylaxis ResearchOccupational exposure and asthma