Barely Significant
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Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk.

Food Chem X · 2024 · PMC10957459 · PMID 38524781

Europe PMCDOI
2
hedged sentences
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closest p · 1.0× alpha
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boldest claim

The sentences

a decreasing trendP < 0.05actually significant
Differently, the free SH content displayed a decreasing trend after 14 days of pickling (P < 0.05).

also in 29,525 other papers

showed a trendP < 0.05actually significant
In particular, EEY and IEY pickled at different temperatures both showed a trend of first decreasing and then increasing ( P < 0.05) in the middle of pickling.

also in 33,226 other papers

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