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1 q&more articles about the topic elisarss
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Detection of gluten from wheat, rye and barley in gluten-free products for celiac disease patients
According to legislation, foods bearing a gluten-free label must not contain more than 20 mg of gluten per kilogram, which is crucial to ensure food safety for celiac disease patients. Gluten is detected by immunological, genomic, chromatographic and/or mass spectrometric methods, but the ...
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