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

Xin Huang; Michael Gänzle; Jussi Loponen; Detlef Schuppan

doi:10.3390/foods9101405

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

Xin Huang, Michael Gänzle, Jussi Loponen, Detlef Schuppan

Research output: Contribution to journal › Article › Scientific

Original language	English
Article number	1405
Journal	Foods
Volume	9
Issue number	10
Number of pages	3
ISSN	2304-8158
DOIs	https://doi.org/10.3390/foods9101405
Publication status	Published - 2020
MoE publication type	B1 Journal article

Fields of Science

INTESTINAL INFLAMMATION
ACTIVATION
416 Food Science

Access to Document

10.3390/foods9101405Licence: CC BY

foods-09-01405-v2Final published version, 191 KBLicence: CC BY

Cite this

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title = "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",

keywords = "INTESTINAL INFLAMMATION, ACTIVATION, 416 Food Science",

author = "Xin Huang and Michael G{\"a}nzle and Jussi Loponen and Detlef Schuppan",

year = "2020",

doi = "10.3390/foods9101405",

language = "English",

volume = "9",

journal = "Foods",

issn = "2304-8158",

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T1 - 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

AU - Huang, Xin

AU - Gänzle, Michael

AU - Loponen, Jussi

AU - Schuppan, Detlef

PY - 2020

Y1 - 2020

KW - INTESTINAL INFLAMMATION

KW - ACTIVATION

KW - 416 Food Science

U2 - 10.3390/foods9101405

DO - 10.3390/foods9101405

M3 - Article

VL - 9

JO - Foods

JF - Foods

SN - 2304-8158

IS - 10

M1 - 1405

ER -