showed a trendp = 0.0985
Furthermore, the acetate molar proportion was augmented when inulin, pectin, and cellulose were fermented (4–16%; p < 0.001) and showed a trend to increase when starch was fermented ( p = 0.0985).
Furthermore, the acetate molar proportion was augmented when inulin, pectin, and cellulose were fermented (4–16%; p < 0.001) and showed a trend to increase when starch was fermented ( p = 0.0985).