The Physicochemical Properties and Structure of Mung Bean Starch Fermented by <i>Lactobacillus plantarum</i>.

Foods · 2024 · PMC11545002 · PMID 39517193

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

The results indicate that the amylose content of fermented mung bean starch exhibited an increasing trend compared to the control group.

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.