Intake and sources of gluten in 20- to 75-year-old Danish adults: a national dietary survey
Journal article, 2017
Danish
Oats
Rye
Gluten
Adults
Wheat
Barley
Author
Camilla Hoppe
Technical University of Denmark (DTU)
R. J. Gabel
University of Copenhagen
M. Kristensen
University of Copenhagen
Mads Vendelbo Lind
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
Jeppe Matthiessen
Technical University of Denmark (DTU)
Tue Christensen
Technical University of Denmark (DTU)
Ellen Trolle
Technical University of Denmark (DTU)
Sisse Fagt
Technical University of Denmark (DTU)
M. L. Madsen
University of Copenhagen
Steffen Husby
University of Southern Denmark
European Journal of Nutrition
1436-6207 (ISSN) 1436-6215 (eISSN)
Vol. 56 1 107-117Roots
Basic sciences
Areas of Advance
Life Science Engineering (2010-2018)
Subject Categories
Other Natural Sciences
Nutrition and Dietetics
DOI
10.1007/s00394-015-1062-3