Barely Significant
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Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion.

Foods · 2023 · PMC10137366 · PMID 37107496

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highly significantp < 0.05actually significant
The VOP 3 and VOP 4 fermented smoothies had a highly significant ( p < 0.05) reduction in TPC at 48 h at 19.7% and 15.25%, respectively ( Table 4 ), whilst there was an 11.11% reduction in the TPC of the VOP 1 smoothie after 48 h of fermentation ( Table 4 ).

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