Barely Significant
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Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion.

Food Sci Nutr · 2023 · PMC10003027 · PMID 36911832

Europe PMCDOI
1
hedged sentence
0.0500
closest p · 1.0× alpha
0.0500
boldest claim

The sentences

highly significantp < .05actually significant
The change in the composition of processed cheese samples was highly significant ( p < .05) with the addition of OOE.

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