Figure 3. The HPLC chromatogram presenting the monosaccharide composition of the SDFs extracted from millet and oats(A: monosaccharide standards, B: monosaccharide composition of the SDF extracted from millet, C: monosaccharide composition of the SDF extracted from oats; 1, rhamnose; 2, arabinose; 3, mannose; 4, glucose; 5, galactose.)

From

In vitro Fermentation Characteristics of Dietary Fibers from Yellow Millet and Oats

Guo Wen-kui, Zhao Feng

Journal of Food and Nutrition Research. 2019, 7(1), 6-11 doi:10.12691/jfnr-7-1-2