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Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. Foods 2020, 9, 943.
 
 
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Foods 2020, 9(10), 1405; https://doi.org/10.3390/foods9101405
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