Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943

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Huang, X.; Gänzle, M.; Loponen, J.; Schuppan, D. Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943. Foods 2020, 9, 1405.

Title: Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943
Author: Huang, Xin; Gänzle, Michael; Loponen, Jussi; Schuppan, Detlef
Publisher: Multidisciplinary Digital Publishing Institute
Date: 2020-10-03
URI: http://hdl.handle.net/10138/320246
Abstract: We thank Dr [...]


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