Fig. 8From: Structure of β-glucan from Tibetan hull-less barley and its in vitro fermentation by human gut microbiotaConcentrations of individual SCFAs and pH changes in fermentation: acetate (a); Propionate (b); Butyrate (c); Isobutyrate (d); Valerate (e); Isovalerate (f); pH (g). Letters indicate differences (p < 0.05) among different time pointsBack to article page