Pitarokoili, K., Gold, R
Statistical analysis and data graphing were performed using IBM SPSS 26.0, GraphPad Prism 8.0.1, and R 4.3.2
The authors gratefully acknowledge the support of the BBSRC Institute Strategic Programmes Food Innovation and Health [BB/R012512/1] and its constituent projects [BBS/E/F/000PR10343, BBS/E/F/000PR10346], Food Microbiome and Health [BB/X011054/1] and its constituent projects [BBS/E/QU/230001B, BBS/E/QU/230001D], and the BBSRC Core Capability Grant BB/CCG2260/1
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