Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. <i>Foods</i> 2020, <i>9</i>, 943.
I read with great interest the article titled “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity” by Huang et al [...]
| Published in: | Foods |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-10-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/10/1404 |