Enhancement of <i>Apostichopus japonicus</i> peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product.

Food Chem X · 2025 · PMC11999528 · PMID 40236744

Europe PMC DOI

hedged sentence

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closest p · 0.0× alpha

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The sentences

highly significantp < 0.0001actually significant

The data indicate that the regression model is highly significant ( p < 0.0001), with a non-significant lack-of-fit term ( P = 0.9490 > 0.05), demonstrating a good fit and low experimental error.

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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.

Enhancement of &lt;i&gt;Apostichopus japonicus&lt;/i&gt; peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product.

The sentences

Enhancement of <i>Apostichopus japonicus</i> peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product.