Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham.

Food Sci Anim Resour · 2024 · PMC11097021 · PMID 38765286

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

The CIE a* values showed an increasing trend for all treatments as the aging period increased.

also in 63,971 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.