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 SchuppanPublished in: Foods (Basel, Switzerland) (2020)
We thank Dr [...].