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. 2015 Apr 8;6(1):13. doi: 10.1186/s40104-015-0015-2

Figure 1.

Figure 1

Effect of fermentation conditions and composition of meal on the reduction of Gls levels. (A) the ratio of RSC to wheat bran; (B) the temperature; (C) the incubation time; (D) the initial moisture content (IMC).