Barely Significant
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Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture.

Food Chem X · 2023 · PMC10520528 · PMID 37767060

Europe PMCDOI
1
hedged sentence
0.0100
closest p · 0.2× alpha
0.0100
boldest claim

The sentences

highly significantP < 0.01actually significant
Three models showed extremely significant differences ( P < 0.001), one missing model exhibited highly significant differences ( P < 0.01), and six missing models indicated significant differences ( P < 0.05).

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