Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory.

Foods · 2023 · PMC10778537 · PMID 38201165

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

Lactic acid bacteria showed a decreasing trend between 24 h and the end of fermentation in all variations at location A to a mean cell count of 7.1 ± 0.6 log cfu/g.

also in 47,180 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.