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

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15 Citations (Scopus)
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