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. 2016 Mar;54(1):36–44. doi: 10.17113/ftb.54.01.16.4106

Fig. 2.

Fig. 2

HPAEC elution profiles of the mono- and oligosaccharides, obtained after fermentation of extruded rye by Pediococcus pentosaceus KTU05-10. Glc=glucose, Fru=fructose, Suc=sucrose, AXOS=arabinoxylooligosaccharides, XOS=xylooligosaccharides, MOS=maltooligosaccharides, tR=retention time