The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch.

Curr Res Food Sci · 2024 · PMC10797143 · PMID 38261894

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

showed a trendno p-value reported

In the SYLP group, ΔH also showed a trend of decreasing first and then increasing.

also in 53,322 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.