Cite
MLA Citation
C. Tuck et al.. “Fermentable short chain carbohydrate (FODMAP) content of common plant‐based foods and processed foods suitable for vegetarian‐ and vegan‐based eating patterns.” Journal of human nutrition and dietetics, vol. 31, no. 3, 2018, pp. 422–435. http://access.bl.uk/ark:/81055/vdc_100065992902.0x000034