Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference38 articles.
1. Lionetti E, Gatti S, Pulvirenti A, Catassi C (2015) Celiac disease from a global perspective. Best Pract Res Clin Gastroenterol 29:365–379
2. Ludvigsson JF, Leffler DA, Bai JC, Biagi F, Fasano A, Green PHR, Hadjivassiliou M, Kaukinen K, Kelly CP, Leonard JN, Lundin KEA, Murray JA, Sanders DS, Walker MM, Zingone F, Ciacci C (2013) The Oslo definitions for coeliac disease and related terms. Gut 62:43–52
3. Scherf KA, Koehler P, Wieser H (2016) Gluten and wheat sensitivities—an overview. J Cereal Sci 67:2–11
4. Bruins Slot ID, Bremer MGEG, Hamer RJ, van der Fels-Klerx HJ (2015) Part of celiac population still at risk despite current gluten thresholds. Trends Food Sci Technol 43:219–226
5. Codex Standard 118-1979 (2015) Codex Standard for foods for special dietary use for persons intolerant to gluten. Codex Alimentarius Commission, Revision 1, Amendment 2
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献