Barely Significant
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Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky.

Front Nutr · 2024 · PMC10882714 · PMID 38389800

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

The sentences

highly significantp < 0.01actually significant
The different processing methods had a highly significant effect on the transverse relaxation time T 2 of duck jerky ( p < 0.01) ( Figure 2A ).

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