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RESEARCH PRODUCT
Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. Foods 2020, 9, 943
Michael G. GänzleXin HuangDetlef SchuppanJussi Loponensubject
0301 basic medicineReplyHealth (social science)INTESTINAL INFLAMMATIONTrypsin inhibitoreducationPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyACTIVATION03 medical and health sciences0302 clinical medicineIntestinal inflammationlcsh:TP1-1185Food science2. Zero hungerbiologyChemistrySourdough fermentationn/a030104 developmental biology416 Food Sciencebiology.protein030211 gastroenterology & hepatologyAlpha-amylaseFood Sciencedescription
We thank Dr [...]
year | journal | country | edition | language |
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2020-10-01 | Foods |