High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities

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Location: Deutsche Nationalbibliothek Frankfurt am Main

ISSN: 2045-2322

Extent: Online-Ressource

Language: Englisch

Notes: online resource.

Bibliographic citation: High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities ; volume:10 ; number:1 ; day:7 ; month:9 ; year:2020 ; pages:1-11 ; date:12.2020
Scientific reports ; 10, Heft 1 (7.9.2020), 1-11, 12.2020

Creator: Afzal, Muhammad
Pfannstiel, Jens
Zimmermann, Julia
Bischoff, Stephan C.
Würschum, Tobias
Longin, Friedrich

Contributor: SpringerLink (Online service)

DOI: 10.1038/s41598-020-71712-5

URN: urn:nbn:de:101:1-2020102121420610915539

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 15.08.2025, 7:32 AM CEST

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High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities

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Other Objects (12)

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