Reduction of gluten allergenicity through bacterial fermentation

Authors

Wieneke Dijk (ORCID: https://orcid.org/0000-0003-1676-7751)
G. Bouchaud
Raouf Tareb
E Le Corre
V Solé

Publication Details

Journal: SPIRE - Sciences Po Institutional REpository
Published: 2024-11-21
Primary Topic: Celiac Disease Research and Management
Type: article
Field-Weighted Citation Impact: 0.00

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article

Reduction of gluten allergenicity through bacterial fermentation

Wieneke Dijk, G. Bouchaud, Raouf Tareb, E Le Corre et al.

Nov 21, 2024

SPIRE - Sciences Po Institutional REpository

Celiac Disease Research and Management

article

Reduction of gluten allergenicity through bacterial fermentation

Wieneke Dijk, G. Bouchaud, Raouf Tareb, E Le Corre, V Solé

November 21, 2024article en

Abstract

No abstract available for this paper.

SPIRE - Sciences Po Institutional REpository

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Celiac Disease Research and Management

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Reduction of gluten allergenicity through bacterial fermentation — Wieneke Dijk, G. Bouchaud, et al. · SPIRE - Sciences Po Institutional REpository (2024) | TGRS Research Map | TGRS