Huang, X.; Schuppan, D.; Rojas Tovar, L.E.; Zevallos, V.F.; Loponen, J.; Gänzle, M.
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods 2020, 9, 943.
https://doi.org/10.3390/foods9070943
AMA Style
Huang X, Schuppan D, Rojas Tovar LE, Zevallos VF, Loponen J, Gänzle M.
Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods. 2020; 9(7):943.
https://doi.org/10.3390/foods9070943
Chicago/Turabian Style
Huang, Xin, Detlef Schuppan, Luis E. Rojas Tovar, Victor F. Zevallos, Jussi Loponen, and Michael Gänzle.
2020. "Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity" Foods 9, no. 7: 943.
https://doi.org/10.3390/foods9070943
APA Style
Huang, X., Schuppan, D., Rojas Tovar, L. E., Zevallos, V. F., Loponen, J., & Gänzle, M.
(2020). Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity. Foods, 9(7), 943.
https://doi.org/10.3390/foods9070943