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. 2022 Feb 25;11(5):686. doi: 10.3390/foods11050686

Figure 6.

Figure 6

Effects of CAP on the levels of cecal SCFAs. (A) Acetic acid, (B) propionic acid, and (C) butyric acid. * p < 0.05, ** p < 0.01, *** p < 0.001, and **** p < 0.0001 vs. control.