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Comprehensive evaluation of the prebiotic properties of Dendrobium officinale polysaccharides, β-glucan, and inulin during in vitro fermentation via multi-omics analysis

Food FermentationBiochemistryIn Vitro FermentationBiotechnologyPolysaccharideVitro FermentationMicrobiologyMulti-omics AnalysisDendrobium Officinale PolysaccharidesHealth Sciences