Beneficial Effects of <i>Holothuria leucospilota</i> Polysaccharides on Fermentability In Vivo and In Vitro.

Foods · 2021 · PMC8392452 · PMID 34441661

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an increasing trendno p-value reported

However, the pH values of the fermented products exhibited an increasing trend after 24 h, which were similar to the results reported by Gao et al.

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