Effect of different strains on quality characteristics of soy yogurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism.

Food Chem X · 2024 · PMC11016580 · PMID 38623511

Europe PMC DOI

hedged sentences

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

plantarum N3 showed an increasing trend.

also in 63,971 other papers

showed a trendno p-value reported

The pH 4.6 was as the fermentation end point, with the extension of fermentation time, the pH value of soy yogurt fermented by four strains showed a trend of gradual decline, indicating that the organic acid was produced by probiotic microbes.

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.