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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.

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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