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Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits.
Anal Bioanal Chem. 2016 Sep;408(22):6093-104. doi: 10.1007/s00216-016-9721-7. Epub 2016 Jun 24.
Anal Bioanal Chem. 2016.
PMID: 27342795
Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits.
Lexhaller B, Tompos C, Scherf KA.
Lexhaller B, et al. Among authors: tompos c.
Food Chem. 2017 Dec 15;237:320-330. doi: 10.1016/j.foodchem.2017.05.121. Epub 2017 May 24.
Food Chem. 2017.
PMID: 28764003
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