국가 R&D 논문 조회
| 논문명 | INVESTIGATION OF WHEAT RESOURCES WITH ALLERGEN DELETED BY UPLC | ||
|---|---|---|---|
| 학술지 | ISSN | 0000-0000 | |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019830024 |
| 초록 | Gluten protein is important factor to determine dough and bread-making quality. This is composed to high and low molecular glutenin and gliadin. Gliadin contains four kinds of gliadins, α-, β-, γ- and... | ||
밀 알러지 저감 유용자원 탐색(Search of wheat resource with reduced allergenicity)
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