Gliadin as a Measure of Gluten in Foods Containing Wheat, Rye, and Barley—Enzyme Immunoassay Method Based on a Specific Monoclonal Antibody to the Potentially Celiac Toxic Amino Acid Prolamin Sequences: Collaborative Study

Author： Immer Ulrike   Haas-Lauterbach Sigrid  

Publisher： AOAC International

ISSN： 1944-7922

Source： Journal of AOAC International, Vol.95, Iss.4, 2012-07, pp. : 1118-1124

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