A Radioimmunoassay for α- and β-Gliadins: Its Possible Use in Detecting Them in Prepared Foods Including ‘Gluten-Free’ Products

Ciclitira, P. J.; Lennox, E. S.; Hunter, J. O.

doi:10.1042/cs058029Pc

Skip Nav Destination

Article navigation

Conference Abstract| February 01 1980

A Radioimmunoassay for α- and β-Gliadins: Its Possible Use in Detecting Them in Prepared Foods Including ‘Gluten-Free’ Products

P. J. Ciclitira ;

P. J. Ciclitira

1MRC Laboratory of Molecular Biology and Department of Medical Gastroenterology, Addenbrooke's Hospital, Cambridge, U.K.

Search for other works by this author on:

This Site

PubMed

Google Scholar

E. S. Lennox ;

E. S. Lennox

1MRC Laboratory of Molecular Biology and Department of Medical Gastroenterology, Addenbrooke's Hospital, Cambridge, U.K.

Search for other works by this author on:

This Site

PubMed

Google Scholar

J. O. Hunter

1MRC Laboratory of Molecular Biology and Department of Medical Gastroenterology, Addenbrooke's Hospital, Cambridge, U.K.

Search for other works by this author on:

This Site

PubMed

Google Scholar

Clin Sci (Lond) (1980) 58 (2): 29P–30P.

https://doi.org/10.1042/cs058029Pc

You do not currently have access to this content.

Don't already have an account? Register

You could not be signed in. Please check your email address / username and password and try again.

Portland Press

Registered address – First Floor, 10 Queen Street Place, London EC4R 1BE
Correspondence address – Kemp House, 152-160 City Road, London EC1V 2NX

Portland Press Tel
+44 (0)20 3880 2795

Biochemical Society Tel
+44 (0)20 3880 2793
Email: editorial@portlandpress.com

Company no. 00892796
Registered Charity no. 253894
VAT no. GB 523 2392 69

Privacy and cookies
Accessibility

A Radioimmunoassay for α- and β-Gliadins: Its Possible Use in Detecting Them in Prepared Foods Including ‘Gluten-Free’ Products

Article PDF first page preview

Get Access To This Article

Buy This Article

Cited By

Get Email Alerts

CONNECT

EXPLORE

Cover Image

A Radioimmunoassay for α- and β-Gliadins: Its Possible Use in Detecting Them in Prepared Foods Including ‘Gluten-Free’ Products

Article PDF first page preview

Sign in

Sign in to your personal account

Biochemical Society Member Sign in

Sign in via your Institution

Get Access To This Article

Buy This Article

Cited By

Get Email Alerts

Related Articles

CONNECT

EXPLORE

This Feature Is Available To Subscribers Only