Barely Significant
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Aroma profiling of long shelf-life yoghurt from milk with varying acidity: Insights from sensory evaluation and instrumental analysis.

Food Chem X · 2025 · PMC11814515 · PMID 39944287

Europe PMCDOI
2
hedged sentences
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closest p · 1.0× alpha
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The sentences

an increasing trendP ≤ 0.05actually significant
In long-shelf-life yoghurt, the concentrations of butanoic acid and hexanoic acid showed an increasing trend with increasing acidity levels, presenting significantly higher levels in Batch H (P ≤ 0.05).

also in 63,971 other papers

a decreasing trendno p-value reported
Conversely, the concentration acetic acid showed a decreasing trend, indicating a potential conversion of acid compounds ( Zhao et al., 2022 ).

also in 47,180 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.