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Variation in gluten protein and peptide concentrations in Belgian barley malt beers

Hellen Watson (UGent) , Anneleen Decloedt (UGent) , Dana Vanderputten (UGent) and Anita Van Landschoot (UGent)
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Keywords
gluten, peptide, Belgian barley malt beers, batch-to-batch variation, R5-ELISA, CELIAC-DISEASE, SILICA-GEL, GLIADIN, IMPACT, YEAST, WHEAT, ELISA, GRAIN

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Citation

Please use this url to cite or link to this publication:

Chicago
Watson, Hellen, Anneleen Decloedt, Dana Vanderputten, and Anita Van Landschoot. 2018. “Variation in Gluten Protein and Peptide Concentrations in Belgian Barley Malt Beers.” Journal of the Institute of Brewing 124 (2): 148–157.
APA
Watson, H., Decloedt, A., Vanderputten, D., & Van Landschoot, A. (2018). Variation in gluten protein and peptide concentrations in Belgian barley malt beers. JOURNAL OF THE INSTITUTE OF BREWING, 124(2), 148–157.
Vancouver
1.
Watson H, Decloedt A, Vanderputten D, Van Landschoot A. Variation in gluten protein and peptide concentrations in Belgian barley malt beers. JOURNAL OF THE INSTITUTE OF BREWING. 2018;124(2):148–57.
MLA
Watson, Hellen, Anneleen Decloedt, Dana Vanderputten, et al. “Variation in Gluten Protein and Peptide Concentrations in Belgian Barley Malt Beers.” JOURNAL OF THE INSTITUTE OF BREWING 124.2 (2018): 148–157. Print.
@article{8565285,
  author       = {Watson, Hellen and Decloedt, Anneleen and Vanderputten, Dana and Van Landschoot, Anita},
  issn         = {0046-9750},
  journal      = {JOURNAL OF THE INSTITUTE OF BREWING},
  language     = {eng},
  number       = {2},
  pages        = {148--157},
  title        = {Variation in gluten protein and peptide concentrations in Belgian barley malt beers},
  url          = {http://dx.doi.org/10.1002/jib.487},
  volume       = {124},
  year         = {2018},
}

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