Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough
Year: 2024
Type: article
Source: Food Chemistry
Authors: Jianchao Feng, Yuku Jia, Beiming Xu, Xintong Bi, Zifei Ge, Geng Ma, Yingxin Xie, Chenyang Wang, Dongyun Ma
Language: English
Subfield: Gastroenterology
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4401689366