Barley hordein isolates as candidate reference materials for gluten quantitation - a proof-of-concept study.
- DOI
- 10.1016/j.foodchem.2026.150962
- Published
- 2026 Sep 7
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150962,
title = {Barley hordein isolates as candidate reference materials for gluten quantitation - a proof-of-concept study.},
author = {Xhaferaj M and Muskovics G and Bugyi Z and Tömösközi S and Scherf KA},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150962},
url = {https://doi.org/10.1016/j.foodchem.2026.150962}
}RIS
TY - JOUR TI - Barley hordein isolates as candidate reference materials for gluten quantitation - a proof-of-concept study. AU - Xhaferaj M AU - Muskovics G AU - Bugyi Z AU - Tömösközi S AU - Scherf KA PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150962 UR - https://doi.org/10.1016/j.foodchem.2026.150962 ER -
APA
M, X., G, M., Z, B., S, T., & KA, S. (2026). Barley hordein isolates as candidate reference materials for gluten quantitation - a proof-of-concept study.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150962
Source records
- pubmed · retrieved 2026-09-26T06:59:21.982Z