Foods 2020-Oct
Comment on "Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity". Foods 2020, 9, 943
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Abstract
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 [...].