Fig. 1From: Production of omega-5 gliadin monoclonal antibodies for allergenic evaluation of WDEIA-causing wheat varietiesCoomassie staining (a–c, g–j) and immunoblotting (d–f, k–n) analyses of total flour proteins from CS (a, d) and N1AT1B (b, e), N1AT1D (c, f), N1BT1A (g, k), N1BT1D (h, l), N1DT1A (i, m), and N1DT1B (j, n) CS NT lines subjected to 2-DE. Protein bands representing omega-5 gliadins are indicated by red circlesBack to article page