Barely Significant
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Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador.

Foods · 2024 · PMC11121351 · PMID 38790837

Europe PMCDOI
1
hedged sentence
0.0500
closest p · 1.0× alpha
0.0500
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did not reach statistical significancep > 0.05actually significant
Over the first 24 h of fermentation, the pulp pH exhibited a decrease, with the most pronounced change observed in variation PS5_L, although it did not reach statistical significance ( p > 0.05).

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