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Items: 2

1.

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.

Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito I, De Vincenzi M, De Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M.

Appl Environ Microbiol. 2007 Jul;73(14):4499-507. Epub 2007 May 18.

2.

Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.

Rizzello CG, Losito I, Gobbetti M, Carbonara T, De Bari MD, Zambonin PG.

J Dairy Sci. 2005 Jul;88(7):2348-60.

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