Presence of Fermentable Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs) in commonly eaten foods: extension of a database to indicate dietary FODMAP content and calculation of intake in the general population from food diary data
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| Description | scientific article published on 18 September 2020 |
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author: Anna Andreasson |
| Publication date | September 18, 2020 |
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