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. 2023 Dec 9;21:101052. doi: 10.1016/j.fochx.2023.101052

Fig. 2.

Fig. 2

Changes in reducing sugar content (A), total residual carbohydrate content (B), and pH value (C) during in vitro fermentation. Alpha diversity analysis of gut microbiota. Rarefaction Curve (D), Shannon index curve (E). Beta diversity analysis of gut microbiota. Principal Component Analysis (F).