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Consumption of gluten-free products: should the threshold value for trace amounts of gluten be at 20, 100 or 200 p.p.m.?
Eur J Gastroenterol Hepatol. 2006 Nov;18(11):1187-95. doi: 10.1097/01.meg.0000236884.21343.e4.
Eur J Gastroenterol Hepatol. 2006.
PMID: 17033440
Evaluation of lipid oxidation after ingestion of bakery products enriched with phytosterols, beta-carotene and alpha-tocopherol.
Brufau G, Quílez J, Angel Canela M, Salas-Salvadó J, Bulló MM, Rafecas M.
Brufau G, et al. Among authors: angel canela m.
Clin Nutr. 2004 Dec;23(6):1390-7. doi: 10.1016/j.clnu.2004.05.007.
Clin Nutr. 2004.
PMID: 15556261
Clinical Trial.
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