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
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author Laatikainen, Reijo
author_facet Laatikainen, Reijo
author_sort Laatikainen, Reijo
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spelling pubmed-76005712020-11-01 Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. Foods 2020, 9, 943. Laatikainen, Reijo Foods Comment MDPI 2020-10-03 /pmc/articles/PMC7600571/ /pubmed/33022921 http://dx.doi.org/10.3390/foods9101404 Text en © 2020 by the author. 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 Comment
Laatikainen, Reijo
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 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 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 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 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 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 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 Comment
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7600571/
https://www.ncbi.nlm.nih.gov/pubmed/33022921
http://dx.doi.org/10.3390/foods9101404
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