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Prevalence of Gluten Contamination in Certified and Non-Certified Foods Labelled “Gluten-Free”
OBJECTIVES: Gluten is a common protein found in wheat, rye, and barely, and can sometimes be found in products that do not contain these grains. Gluten contamination in naturally gluten-free foods, products processed to remove gluten, and foods made with non-gluten derivatives is of concern for thos...
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| Publicado no: | Curr Dev Nutr |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8181807/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab044_008 |
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