Barely Significant
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Effect of processing methods on physicochemical and cup quality of coffee at Jimma, Ethiopia.

Heliyon · 2024 · PMC11088319 · PMID 38737234

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

The sentences

highly significantP < 0.01actually significant
The acidity of coffee had a strong negative and highly significant correlation (−0.81, P < 0.01) with chlorogenic acid and a strong positive and highly significant correlation (0.78, P < 0.01) with caffeine content.

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