Gliadin

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Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed.
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Recombinant Anti-Gliadin Antibody (V3S-0522-YC6072) (CAT#: V3S-0522-YC6072)

Target: Gliadin

Host Species: Human

Target Species: Cereal,

Application: ELISA,

Inquiry

Recombinant Anti-Gliadin Antibody (V3S-0522-YC6073) (CAT#: V3S-0522-YC6073)

Target: Gliadin

Host Species: Human

Target Species: Cereal,

Application: ELISA,

Inquiry

Recombinant Anti-Gliadin Antibody (V3S-0522-YC6074) (CAT#: V3S-0522-YC6074)

Target: Gliadin

Host Species: Human

Target Species: Cereal,

Application: ELISA,

Inquiry

Recombinant Anti-Gliadin Antibody (V3S-0522-YC7250) (CAT#: V3S-0522-YC7250)

Target: Gliadin

Host Species: Human

Target Species: Wheat,

Application: FC,

Inquiry

Recombinant Anti-Gliadin Antibody (V3S-0522-YC7251) (CAT#: V3S-0522-YC7251)

Target: Gliadin

Host Species: Human

Target Species: Wheat,

Application: FC,

Inquiry

Clone MO13634, Anti-Wheat Gliadin Monoclonal Antibody (CAT#: F27355)

Target: Gliadin

Host Species: Human

Target Species: Wheat,

Application: FC,

For research use only, not directly for clinical use.


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