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.

Lignende værker

• Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
  af: Xin Huang, et al.
  Udgivet: (2020-07-01)
• 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.
  af: Reijo Laatikainen
  Udgivet: (2020-10-01)
• In Vitro TLR4 Stimulating Bioactivities of Amylase/Trypsin-Inhibitors from Wheat (<i>Triticum aestivum</i> L.) Bred from 1891 to 2010
  af: Manjusha Neerukonda, et al.
  Udgivet: (2026-04-01)
• Amylase Trypsin Inhibitors (ATIs) in a Selection of Ancient and Modern Wheat: Effect of Genotype and Growing Environment on Inhibitory Activities
  af: Emanuela Simonetti, et al.
  Udgivet: (2022-11-01)
• Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum Cultivars
  af: Sorel Tchewonpi Sagu, et al.
  Udgivet: (2020-12-01)