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

Internet

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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