Low molecular weight proteins of barley related to food allergy
As protein composition and modification are critical for malt and beer quality, proteomic approaches have the potential to improve malting and brewing processes, as well as to monitor and characterize important low molecular weight proteins related to food allergy. New product compositions and indus...
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| Main Authors: | , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2024-12-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.eu/index.php/kp/article/view/324 |
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