Barely Significant
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Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment.

Food Chem X · 2024 · PMC10978482 · PMID 38559445

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

The sentences

highly significantp < 0.01actually significant
Dominant bacterial communities showed a highly significant correlation with WS (W5S, W2S) response values ( p < 0.01) and significant correlations with WC (W1C, W3C, W5C), W1W, and W6S ( p < 0.05).

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