Skip to main content
. 2022 Dec 24;15(1):89. doi: 10.3390/nu15010089

Figure 3.

Figure 3

The production of five types of short chain fatty acids, including acetic, propionic, butyric, iso-butyric and valeric acids in FBH (HA0, HA5, HA10, & HA30), and FBE (EA0, EA5, EA10, & EA30) fermented with six-time variables (0 h, 2 h, 4 h, 8 h, 16 h, & 24 h).