Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey

Foods · 2023 · PMC10670258

Europe PMC

hedged sentence

—

closest p

—

boldest claim

The sentences

a slight trendno p-value reported

There seems to be a slight trend towards a decrease in free amino groups with fermentation for 12 h, probably due to the early assimilation of available nitrogen by both LAB and yeasts, followed by a slight increase, which could point towards some limited hydrolysis of the proteins.

also in 1,563 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.