DSpace Repository
Study of the impact of biotechnological strategies on the toxic fraction of gluten
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | SIMINIUC, Rodica | |
| dc.date.accessioned | 2022-01-14T11:23:42Z | |
| dc.date.available | 2022-01-14T11:23:42Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | SIMINIUC, Rodica. Study of the impact of biotechnological strategies on the toxic fraction of gluten. In: Yesterday’s heritage – implications for the development of tomorrow’s sustainable society: mater. conf. intern, ed. 3, 11-12 februarie 2021, Chişinău, Republica Moldova, 2021, p. 197. | en_US |
| dc.identifier.uri | http://repository.utm.md/handle/5014/18773 | |
| dc.description.abstract | Celiac disease (MC) is caused by the improper reaction of T-helper lymphocytes in comparison with the gluten contained in the food consumed. Multiple studies, targeting the immune response to gluten, have been shown to be responsible for the adverse reaction to gluten is gliadin, the alcohol-soluble glycoprotein fraction of gluten. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Academia de Ştiinţe a Moldovei | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | gluten | en_US |
| dc.title | Study of the impact of biotechnological strategies on the toxic fraction of gluten | en_US |
| dc.type | Article | en_US |
Files in this item
The following license files are associated with this item:
This item appears in the following Collection(s)
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States