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Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. Foods 2020, 9, 943.
 
 

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Journal: Foods, 2020
Volume: 9
Number: 1405

Article: Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. Foods 2020, 9, 943
Authors: by Xin Huang, Michael Gänzle, Jussi Loponen and Detlef Schuppan
Link: https://www.mdpi.com/2304-8158/9/10/1405

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