Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - Comparison with ELISA method

Czech Journal of Food Sciences

Volumn 29, Issue 1, 2011, Pages 45-50

  Mašková, Eva ^a   Paulíčková, Ivana ^a   Rysová, Jana ^a   Gabrovská, Dana ^a  

^a FOOD RESEARCH INSTITUTE PRAGUE   (Czech Republic)

Author keywords

Barley; ELISA; Gliadin; Polymerase chain reaction; Rye; Wheat

Indexed keywords

PHASE SEPARATION; CHLOROPHYLL; EXTRACTION; GENES; NUCLEIC ACIDS; POLYMERIZATION; POLYMERS;

BARLEY; DETECTION LIMITS; ELISA; ELISA METHODS; GLIADIN; GLUTEN-FREE FOODS; SOLID-PHASE EXTRACTION; WHEAT; CHAIN REACTION; RYE;

POLYMERASE CHAIN REACTION;

HORDEUM; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 79951695329     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/171/2010-cjfs     Document Type: Article

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