Barely Significant
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Conching of dark chocolate - Processing impacts on aroma-active volatiles and viscosity of plastic masses.

Curr Res Food Sci · 2024 · PMC11585642 · PMID 39582572

Europe PMCDOI
1
hedged sentence
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closest p · 0.0× alpha
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The sentences

highly significantp < 0.001actually significant
In general, the conching time was statistically highly significant for the complex viscosity and the odorant concentrations (p < 0.001).

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