Barely Significant
← all excerpts

Characterization of key aroma-active compounds in fermented chili pepper (<i>Capsicum frutescens</i> L.) using instrumental and sensory techniques.

Food Chem X · 2024 · PMC11260950 · PMID 39040151

Europe PMCDOI
1
hedged sentence
0.0010
closest p · 0.0× alpha
0.0010
boldest claim

The sentences

highly significantp < 0.001actually significant
In particular, the omission of methyl salicylate and linalool resulted in a highly significant difference ( p < 0.001), emphasizing the crucial role of these aroma-active compounds in shaping the overall aroma profile of fermented chili pepper.

also in 132,142 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.