Barely Significant
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Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat.

Food Chem X · 2025 · PMC11698974 · PMID 39758077

Europe PMCDOI
1
hedged sentence
0.0500
closest p · 1.0× alpha
0.0500
boldest claim

The sentences

showed a trendp < 0.05actually significant
Conversely, the relative contents of sweet amino acids showed a trend of decreasing and then increasing ( p < 0.05).

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