Dynamic Changes in Physicochemical Properties and Microbial Diversity During the Fermentation of Mao-Tofu.

Foods · 2025 · PMC11898709 · PMID 40077478

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

Acinetobacter showed a highly significant positive correlation ( p < 0.01) with phenethylamine, cadaverine, and histamine, which are common amine-producing genera in fermented foods.

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