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“After 24 h of fermentation, total short-chain fatty acids, acetic acid, propionic acid, n-butyric acid , acetic to propionic acid ratio, and acetic + butyric to propionic acid ratio were linearly increased by GA (P < 0.001).”
“Furthermore, the weight of cecal tissue and the concentrations of acetic acid and butyric acid in cecal digesta of rats fed the calcium gluconate diet or the gluconic acid diet were significantly increased.”
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition • 1997 | View Paper
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