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Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
Xin Huang*, Detlef Schuppan, Luis E.Rojas Tovar, Victor F. Zevallos, Jussi Loponen, Michael Gänzle
*Corresponding author for this work
Research output: Contribution to journal › Article › peer-review
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