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Reply to Comment on Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943.

Xin HuangMichael G GaenzleJussi LoponenDetlef Schuppan
Published in: Foods (Basel, Switzerland) (2020)
We thank Dr [...].
Keyphrases
  • saccharomyces cerevisiae
  • editorial comment
  • lactic acid