Development of gluten with immunomodulatory properties using mTG-active food grade supernatants from Streptomyces mobaraensis cultures

dc.contributor.author	Treppiccione, Lucía
dc.contributor.author	Ottombrino, Antonio
dc.contributor.author	Luongo, Diomira
dc.contributor.author	Maurano, Francesco
dc.contributor.author	Manteca Fernández, Ángel
dc.contributor.author	Lombó Brugos, Felipe
dc.contributor.author	Rossi, Mauro
dc.date.accessioned	2017-07-10T06:52:35Z
dc.date.available	2017-07-10T06:52:35Z
dc.date.issued	2017
dc.identifier.citation	Journal of Functional Foods, 34, p. 390-397 (2017); doi:10.1016/j.jff.2017.05.024
dc.identifier.issn	1756-4646
dc.identifier.uri	http://hdl.handle.net/10651/43360
dc.description.sponsorship	This work was funded by Regione Campania – Italy grant (misura 124 PSR Campania 2007–13)
dc.format.extent	p. 390-397
dc.language.iso	eng
dc.relation.ispartof	Journal of Functional Foods
dc.rights	©,
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85019073457&doi=10.1016%2fj.jff.2017.05.024&partnerID=40&md5=45c5142d3605a98c220cc6c721eb6967
dc.title	Development of gluten with immunomodulatory properties using mTG-active food grade supernatants from Streptomyces mobaraensis cultures
dc.type	journal article
dc.identifier.doi	10.1016/j.jff.2017.05.024
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.jff.2017.05.024

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