Schlörmann, W.; Bockwoldt, J.A.; Hübner, S.M.; Wittwer, E.; Reiners, S.; Lorkowski, S.; Dawczynski, C.; Ehrmann, M.A.; Glei, M.
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. Nutrients 2022, 14, 1510.
https://doi.org/10.3390/nu14071510
AMA Style
Schlörmann W, Bockwoldt JA, Hübner SM, Wittwer E, Reiners S, Lorkowski S, Dawczynski C, Ehrmann MA, Glei M.
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. Nutrients. 2022; 14(7):1510.
https://doi.org/10.3390/nu14071510
Chicago/Turabian Style
Schlörmann, Wiebke, Julia A. Bockwoldt, Sabine M. Hübner, Elisa Wittwer, Sarah Reiners, Stefan Lorkowski, Christine Dawczynski, Matthias A. Ehrmann, and Michael Glei.
2022. "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" Nutrients 14, no. 7: 1510.
https://doi.org/10.3390/nu14071510
APA Style
Schlörmann, W., Bockwoldt, J. A., Hübner, S. M., Wittwer, E., Reiners, S., Lorkowski, S., Dawczynski, C., Ehrmann, M. A., & Glei, M.
(2022). 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. Nutrients, 14(7), 1510.
https://doi.org/10.3390/nu14071510