Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943Xin HuangJussi LoponenDetlef Schuppan
Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943Xin HuangJussi LoponenDetlef Schuppan
Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943doi:10.3390/foods9101405We thank Dr [...]Xin HuangJussi LoponenDetlef SchuppanMultidisciplinary Digital Publishing InstituteFoods...