Reply to 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

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Bibliographic Details
Published in:	Foods
Main Authors:	Xin Huang, Michael Gänzle, Jussi Loponen, Detlef Schuppan
Format:	Article
Language:	English
Published:	MDPI AG 2020-10-01
Subjects:	n/a
Online Access:	https://www.mdpi.com/2304-8158/9/10/1405

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