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Effect of baobab fruit pulp powder fermentation on microbial fermentation products (A–H) during 48 h incubations. Average (±SEM) values across the three donors tested (n = 1 per donor) at 6 h, 24 h, and 48 h of incubations for the ‘no substrate control’ (black) and upon treatment with baobab fruit pulp powder (green). Statistically significant differences are indicated with asterisks (* p < 0.05, ** p < 0.01).
