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Journal: Foods, 2020
Volume: 9
Number: 943

Article: Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
Authors: by Xin Huang, Detlef Schuppan, Luis E. Rojas Tovar, Victor F. Zevallos, Jussi Loponen and Michael Gänzle
Link: https://www.mdpi.com/2304-8158/9/7/943

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