Kim, P.; Leeuwendaal, N.K.; Charari, J.N.; Colom, J.; Deaton, J.; Rea, K.
Development of a Gluten Standard from Relevant Sources of Wheat and Investigation into Gluten Content of Supplemental Enzymes Generated During Fermentation. Fermentation 2025, 11, 21.
https://doi.org/10.3390/fermentation11010021
AMA Style
Kim P, Leeuwendaal NK, Charari JN, Colom J, Deaton J, Rea K.
Development of a Gluten Standard from Relevant Sources of Wheat and Investigation into Gluten Content of Supplemental Enzymes Generated During Fermentation. Fermentation. 2025; 11(1):21.
https://doi.org/10.3390/fermentation11010021
Chicago/Turabian Style
Kim, Pyeongsug, Natasha Kim Leeuwendaal, Jonathon Niño Charari, Joan Colom, John Deaton, and Kieran Rea.
2025. "Development of a Gluten Standard from Relevant Sources of Wheat and Investigation into Gluten Content of Supplemental Enzymes Generated During Fermentation" Fermentation 11, no. 1: 21.
https://doi.org/10.3390/fermentation11010021
APA Style
Kim, P., Leeuwendaal, N. K., Charari, J. N., Colom, J., Deaton, J., & Rea, K.
(2025). Development of a Gluten Standard from Relevant Sources of Wheat and Investigation into Gluten Content of Supplemental Enzymes Generated During Fermentation. Fermentation, 11(1), 21.
https://doi.org/10.3390/fermentation11010021
