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. 2022 Aug 29;11(17):2615. doi: 10.3390/foods11172615

Figure 9.

Figure 9

Change of SCFAs concentration during in vitro fermentation. (A) Formic acid concentration; (B) Acetic acid concentration; (C) Propionic acid concentration; (D) Butyric acid concentration. Means with different letters in figures were significantly different at p < 0.05, * p < 0.05.