Barely Significant
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Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles.

Foods · 2023 · PMC10138291 · PMID 37107452

Europe PMCDOI
1
hedged sentence
0.0001
closest p · 0.0× alpha
0.0001
boldest claim

The sentences

highly significantp < 0.0001actually significant
First, the sucrose concentration decreases in a very highly significant way ( p < 0.0001) over time (from 57.4 g/L ± 0.09 at D0 to 25.2 ± 2.85 g/L at D14), with a highly significant decrease ( p < 0.01) in sucrose content between D7 (44.2 ± 3.92 g/L) and D11 (24.9 ± 2.22 g/L).

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