Cite
HARVARD Citation
Chen, Y. et al. (2018). A stepwise, 'test-all-positives' methodology to assess gluten-kernel contamination at the serving-size level in gluten-free (GF) oat production. Food chemistry. pp. 391-395. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Chen, Y. et al. (2018). A stepwise, 'test-all-positives' methodology to assess gluten-kernel contamination at the serving-size level in gluten-free (GF) oat production. Food chemistry. pp. 391-395. [Online].