Huang, X.; Gänzle, M.; Loponen, J.; Schuppan, D.
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. Foods 2020, 9, 1405.
https://doi.org/10.3390/foods9101405
AMA Style
Huang X, Gänzle M, Loponen J, Schuppan D.
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. Foods. 2020; 9(10):1405.
https://doi.org/10.3390/foods9101405
Chicago/Turabian Style
Huang, Xin, Michael Gänzle, Jussi Loponen, and Detlef Schuppan.
2020. "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" Foods 9, no. 10: 1405.
https://doi.org/10.3390/foods9101405
APA Style
Huang, X., Gänzle, M., Loponen, J., & Schuppan, D.
(2020). 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. Foods, 9(10), 1405.
https://doi.org/10.3390/foods9101405