a decreasing trendP < 0.001
The pH of the fish cakes was 7.09 in the control group and 6.87–7.04 in the garlic-powder groups, demonstrating a decreasing trend with increasing amounts of garlic powder (P < 0.001).
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Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses.
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0.0010
0.0010
The sentences
an increasing trendp < 0.001
The DPPH radical scavenging activity was 48.85% in the control group and 60.23–71.77% in the garlic-powder groups, which demonstrated an increasing trend with increasing amounts of garlic powder ( p < 0.001).