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. 2022 Jan 16;11(2):234. doi: 10.3390/foods11020234

Figure 6.

Figure 6

The molar concentrations of SCFAs produced during the fermentation. (A) Acetic acid concentration; (B) propionic acid concentration; (C) butyric acid concentration. The fermentation time was 24 h. The horizontal coordinates are a different medium. ** p < 0.05 with two stars.