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Study of the impact of biotechnological strategies on the toxic fraction of gluten
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| 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 |
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