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A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis
Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about the effect of partial sourdough fermentation on immu...
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| Publicado no: | Nutrients |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Publicado em: |
MDPI AG
2021-06-01
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| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2072-6643/13/6/1906 |
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