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

Detalles Bibliográficos
Autores principales: Huang, Xin, Gänzle, Michael, Loponen, Jussi, Schuppan, Detlef
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Reply
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599801/
https://www.ncbi.nlm.nih.gov/pubmed/33022956
http://dx.doi.org/10.3390/foods9101405
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author Huang, Xin
Gänzle, Michael
Loponen, Jussi
Schuppan, Detlef
author_facet Huang, Xin
Gänzle, Michael
Loponen, Jussi
Schuppan, Detlef
author_sort Huang, Xin
collection PubMed
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spelling pubmed-75998012020-11-01 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 Huang, Xin Gänzle, Michael Loponen, Jussi Schuppan, Detlef Foods Reply MDPI 2020-10-03 /pmc/articles/PMC7599801/ /pubmed/33022956 http://dx.doi.org/10.3390/foods9101405 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Reply
Huang, Xin
Gänzle, Michael
Loponen, Jussi
Schuppan, Detlef
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
title 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_short 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
title_sort 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
topic Reply
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599801/
https://www.ncbi.nlm.nih.gov/pubmed/33022956
http://dx.doi.org/10.3390/foods9101405
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