Microbiome of root vegetables - a source of gluten-degrading bacteria
author
Kõiv, Viia
Adamberg, Kaarel
Adamberg, Signe
Sumeri, Ingrid
Kasvandik, Sergo
Kisand, Veljo
Maiväli, Ülo
Tenson, Tanel
statement of authorship
Viia Kõiv, Kaarel Adamberg, Signe Adamberg, Ingrid Sumeri, Sergo Kasvandik, Veljo Kisand, Ülo Maiväli, Tanel Tenson
source
Applied microbiology and biotechnology
publisher
Springer Nature
journal volume number month
vol. 104, 20
year of publication
2020
pages
p. 8871-8885 : ill
url
https://doi.org/10.1007/s00253-020-10852-0
subject term
gluteen
juurviljad
seedekulgla mikrofloora
bakterid
keyword
prolyl endopeptidase
celiac disease
ELISA
food
root vegetable
ISSN
0175-7598
notes
Bibliogr. p. 8883-8885
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/14957
https://www.scopus.com/record/display.uri?eid=2-s2.0-85090067534&origin=inward&txGid=3d07e2c53ee3fa28a4e3e066739b6d5f
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=APPL%20MICROBIOL%20BIOT&year=2022
https://www.webofscience.com/wos/woscc/full-record/WOS:000565167000004
category (general)
Immunology and microbiology
Biochemistry, genetics and molecular biology
Immunoloogia ja mikrobioloogia
Biokeemia, geneetika ja molekulaarbioloogia
category (sub)
Immunology and microbiology. Applied microbiology and biotechnology
Biochemistry, genetics and molecular biology. Biotechnology
Immunoloogia ja mikrobioloogia. Rakendusmikrobioloogia ja biotehnoloogia
Biokeemia, geneetika ja molekulaarbioloogia. Biotehnoloogia
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
inglise
Reserch Group
Research group of food science and technology
,
Toidusüsteemide uurimisrühm (kuni 2022)