A novel sprouted oat fermented beverage: Evaluation of safety and health benefits for celiac individuals

Article

Abstract: The safety and health effects for celiac people of a novel beverage (SOFB) developed from sprouted o

Palabras claves:

Beverage, celiac disease, Fermentation, germination, Gluten‐free diet, microbiota, Oat

Autores:

Alba C., Aparicio‐garcía N., Cristina Martínez-Villaluenga, Fernández C.F., Juana Frias, Peñas E., Perez L.C., Rodríguez J.M.

Fuentes:

scopus