Barely Significant
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Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat.

Food Chem X · 2024 · PMC11046078 · PMID 38681231

Europe PMCDOI
1
hedged sentence
0.0500
closest p · 1.0× alpha
0.0500
boldest claim

The sentences

highly significantP < 0.05actually significant
In this study, P < 0.01 was considered highly significant and P < 0.05 was considered significantly different.

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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.