Figure 4.
Butyric acid production (mg·Kg−1 fermentation fluid) analysed in the stabilization period and after 14 days of treatment with the red cabbage aqueous extract (free and nanoencapsulated) in the (A) ascending colon, (B) transversal colon, and (C) descending colon. Represented data are means ± SD. Different letters mean statistically significant differences in the HSD Tukey’s test (p < 0.05).
