Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey

YALÇİMİN ÖCAL HACER,GÖKMEN ÖZEL HÜLYA

Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey

YAYIN ID:

9940538

KAPSAM AD:

Uluslararası

HAKEM TUR AD:

Hakemli

ENDEKS:

SCI-Expanded

MAKALE ADI:

Naturally gluten-free flours are commonly contaminated, while commercially produced gluten-free flours are relatively safe: a market-based study in Turkey

YAZAR ADI:

YALÇİMİN ÖCAL HACER,GÖKMEN ÖZEL HÜLYA

DERGI ADI:

Frontiers in Nutrition

YAYIN DILI ADI:

Türkçe

AY:

YIL:

2025

CILT:

SAYI:

ILK SAYFA:

SON SAYFA:

ISSN:

2296-861X

ERISIM TURU AD:

Basılı+Elektronik

ALAN BILGISI:

Sağlık Bilimleri Temel Alanı>Beslenme ve Diyetetik

YAZAR ID:

9096996

GUNCELLEME TARIHI:

2026-01-05 11:12:36

MAKALE TURU AD:

Özgün Makale

ERISIM LINKI:

https://doi.org/10.3389/fnut.2025.1707584