Dynamic changes in quality and flavor compounds of pork tendons during puffing process.

NPJ Sci Food · 2024 · PMC11519629 · PMID 39468102

Europe PMC DOI

hedged sentences

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantP < 0.01actually significant

BD showed a highly significant negative correlation with ER ( P < 0.01), and negative correlation with temperature ( P < 0.05), and a negative correlation with time, but it was not significant.

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a decreasing trendno p-value reported

At 250 °C, the contributions of Hexaldehyde, 2-ethylfuran and (Z)-2-decenal increased with time, while the contributions of the remaining 6 key VOCs showed a decreasing trend.

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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.