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
Autor principal: Laatikainen, Reijo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Comment
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600571/
https://www.ncbi.nlm.nih.gov/pubmed/33022921
http://dx.doi.org/10.3390/foods9101404

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600571/
https://www.ncbi.nlm.nih.gov/pubmed/33022921
http://dx.doi.org/10.3390/foods9101404

Ejemplares similares