Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity.

MLA

Huang, Xin, et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity.” Foods (Basel, Switzerland), vol. 9, no. 7, July 2020. EBSCOhost, https://doi.org/10.3390/foods9070943.

APA

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 (Basel, Switzerland), 9(7). https://doi.org/10.3390/foods9070943

Chicago

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 (Basel, Switzerland) 9 (7). doi:10.3390/foods9070943.