Measurements of hydrolysed gliadins in malts, breakfast cereals, heated/hydrolysed foods, whiskies and beers by means of a new competitive R5 ELISA

A Hernando; E Garcia; M Llorente; JR Mujico; M Lombardia; M Mäki; K Kaukinen; P Collin; E Méndez

Measurements of hydrolysed gliadins in malts, breakfast cereals, heated/hydrolysed foods, whiskies and beers by means of a new competitive R5 ELISA

A Hernando, E Garcia, M Llorente, JR Mujico, M Lombardia, M Mäki, K Kaukinen, P Collin, E Méndez

Tutkimustuotos: Konferenssiartikkeli › Scientific

Alkuperäiskieli	Englanti
Otsikko	Proceedings of the 19th Meeting of Working group on prolamin analysis and toxicity
Toimittajat	M Stern
Julkaisupaikka	Zwickau, Germany
Sivut	31-37
Tila	Julkaistu - 2005
OKM-julkaisutyyppi	B3 Vertaisarvioimaton artikkeli konferenssijulkaisussa

Siteeraa tätä

Hernando, A., Garcia, E., Llorente, M., Mujico, JR., Lombardia, M., Mäki, M., Kaukinen, K., Collin, P., & Méndez, E. (2005). Measurements of hydrolysed gliadins in malts, breakfast cereals, heated/hydrolysed foods, whiskies and beers by means of a new competitive R5 ELISA. teoksessa M. Stern (Toimittaja), Proceedings of the 19th Meeting of Working group on prolamin analysis and toxicity (Sivut 31-37).

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title = "Measurements of hydrolysed gliadins in malts, breakfast cereals, heated/hydrolysed foods, whiskies and beers by means of a new competitive R5 ELISA",

author = "A Hernando and E Garcia and M Llorente and JR Mujico and M Lombardia and M M{\"a}ki and K Kaukinen and P Collin and E M{\'e}ndez",

year = "2005",

language = "English",

pages = "31--37",

editor = "M Stern",

booktitle = "Proceedings of the 19th Meeting of Working group on prolamin analysis and toxicity",

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Hernando, A, Garcia, E, Llorente, M, Mujico, JR, Lombardia, M, Mäki, M , Kaukinen, K, Collin, P & Méndez, E 2005, Measurements of hydrolysed gliadins in malts, breakfast cereals, heated/hydrolysed foods, whiskies and beers by means of a new competitive R5 ELISA. julkaisussa M Stern (Toimittaja), Proceedings of the 19th Meeting of Working group on prolamin analysis and toxicity. Zwickau, Germany, Sivut 31-37.

Measurements of hydrolysed gliadins in malts, breakfast cereals, heated/hydrolysed foods, whiskies and beers by means of a new competitive R5 ELISA. / Hernando, A; Garcia, E; Llorente, M et al.

Proceedings of the 19th Meeting of Working group on prolamin analysis and toxicity. toim. / M Stern. Zwickau, Germany, 2005. s. 31-37.

Tutkimustuotos: Konferenssiartikkeli › Scientific

TY - GEN

T1 - Measurements of hydrolysed gliadins in malts, breakfast cereals, heated/hydrolysed foods, whiskies and beers by means of a new competitive R5 ELISA

AU - Hernando, A

AU - Garcia, E

AU - Llorente, M

AU - Mujico, JR

AU - Lombardia, M

AU - Mäki, M

AU - Kaukinen, K

AU - Collin, P

AU - Méndez, E

PY - 2005

Y1 - 2005

M3 - Conference contribution

SP - 31

EP - 37

BT - Proceedings of the 19th Meeting of Working group on prolamin analysis and toxicity

A2 - Stern, M

CY - Zwickau, Germany

ER -

Hernando A, Garcia E, Llorente M, Mujico JR, Lombardia M, Mäki M et al. Measurements of hydrolysed gliadins in malts, breakfast cereals, heated/hydrolysed foods, whiskies and beers by means of a new competitive R5 ELISA. julkaisussa Stern M, toimittaja, Proceedings of the 19th Meeting of Working group on prolamin analysis and toxicity. Zwickau, Germany. 2005. s. 31-37