Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. <i>Foods</i> 2020, <i>9</i>, 943
Xin Huang,
Michael Gänzle,
Jussi Loponen,
Detlef Schuppan
Affiliations
Xin Huang
Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland
Michael Gänzle
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
Jussi Loponen
Fazer lab, Fazer Group, 01230 Vantaa, Finland
Detlef Schuppan
Institute of Translational Immunology and Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, 55131 Mainz, Germany
