Tritordeum Breads are well Tolerated with Preference over Gluten-Free Breads in Non-Celiac Gluten-Sensitive (NCGS) Patients and its Consumption Induce Changes in Beneficial Short-chain Fatty acids -Producing Gut Bacteria
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https://www.ncbi.nlm.nih.gov/bioproject/PRJNA577543
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Tritordeum Breads are well Tolerated with Preference over Gluten-Free Breads in Non-Celiac Gluten-Sensitive (NCGS) Patients and its Consumption Induce Changes in Beneficial Short-chain Fatty acids -Producing Gut Bacteria
创建时间：
2019-10-15
