Amylase–Trypsin Inhibitors in Wheat and Other Cereals as Potential Activators of the Effects of Nonceliac Gluten Sensitivity
Author:
Affiliation:
1. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Valencia, Spain.
Publisher
Mary Ann Liebert Inc
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.liebertpub.com/doi/pdf/10.1089/jmf.2017.0018
Reference59 articles.
1. Spectrum of gluten-related disorders: consensus on new nomenclature and classification
2. Gluten Psychosis: Confirmation of a New Clinical Entity
3. Sensibilidad al gluten no celíaca y enfermedades reumatológicas
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