Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation-Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads

使用产 β-葡聚糖乳酸菌 Levilactobacillus brevis 和 Pediococcus claussenii 进行酸面团发酵 - 原位富集小麦和黑麦酸面团和面包的化学特性和化学预防潜力