Cite
MLA Citation
Yumin Chen et al.. “A stepwise, 'test-all-positives' methodology to assess gluten-kernel contamination at the serving-size level in gluten-free (GF) oat production.” Food chemistry, vol. 240, 2018, pp. 391–395. http://access.bl.uk/ark:/81055/vdc_100066408686.0x00003f