Figure 3.
Representative 1H NMR metabolic spectrum of DFC after 48 h in vitro fermentation. Note: 1, valeric acid; 2, isoleucine; 3, leucine; 4, valine; 5, propionic acid; 6, ethanol; 7, lactic acid; 8, alanine; 9, lysine; 10, acetic acid; 11, butyric acid; 12, glutamic acid; 13, succinic acid; 14, citric acid; 15, dimethylamine; 16, trimethylamine; 17, isobutyric acid; 18, choline; 19, betaine; 20, methanol; 21, β-glucose; 22, α-glucose; 23, aspartic acid; 24, histidine; 25, uracil; 26, tyrosine; 27, phenylalanine; 28, formic acid.